Oil-free yogurt Qi Feng

Recipe Recommendations

• eggs of 5
• low powder 90 grams
• white vinegar 3 drops

• sweetening
• baking
• an hour
• ordinary

Steps for Oil-free yogurt Qi Feng

1

All ingredients.

2

Whispering egg whites: Pour egg whites (5 pieces) into a large oil-free and water-free stainless steel bowl, add 3 drops of white vinegar. Use an egg beater to beat (when beating, the egg beater must be close to the bottom of the bowl, not floating on the surface, so that it will not be able to beat below), add the sugar powder in 3 times, and look at the picture. Status of adding sugar three times.

3

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4

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5

Beat until the egg whites dry and foam, lift the egg beater and lift up the horns. (Don't beat it, lest it turn into tofu dregs).

6

How to mix batter: Beat egg yolks (5 pieces).

7

Sieve in the powdered sugar and beat well, add in the yogurt and stir well.

8

Sieve in low flour.

9

First use a rubber spatula to stir and moisten part of the flour (no circles can be used).

10

Then beat with an egg beater at medium and low speed until evenly.

11

This will take about 10-15 seconds, and the flour will not appear before it comes, and we will have to beat it well. We must be fast.

12

How to mix the cake batter: Dig 1/3 to 2 of the beaten egg whites.

13

Use a rubber spatula to flip up and down evenly (no circles are allowed).

14

After mixing, pour all back into the meringue, turn evenly until the color remains (no circular circles can be used).

15

Pour it into the mold, pick up the mold, and shake it hard on the stove a few times to shake out the large bubbles inside. Put in the preheated oven. Lower middle layer, 170°, bake for about 45 minutes.

16

After roasting, it can be turned upside down.

17

Let it cool and remove the mold.

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