Yogurt Qifeng Cake

1

Prepare all materials

2

Prepare 2 water-free and oil-free containers and separate the egg yolk protein.

3

Add 30 grams of sugar to egg yolks and stir well.

4

Add 40 grams of oil and stir well.

5

Add yogurt and continue to stir well.

6

Stir well.

7

After sifting the low powder twice, pour into a container.

8

Stir evenly without particles.

9

Add white sugar in 3 times and beat egg whites until 90 percent. There is a small hook when lifting the eggbeater.

10

Add the egg white paste to the egg yolk paste in 3 times, stirring well each time.

11

When stirred well, it is particle-free and smooth.

12

Pour into the mold and shake the bubbles.

13

Preheat the middle and lower layers at 170 degrees, adjust to 160 degrees after entering the furnace, for 40 minutes.

1. The egg dividing container must be water-free and oil-free. Never break the egg yolks. After the egg yolks fall into the egg white, it is not easy to kill; you can use a small bowl to help divide the eggs. After each egg is divided, put the egg white and the egg yolks into 2 containers; this way it will not be wasted.
2. Add a few drops of white vinegar or lemon juice to help stir.
3. When finally mixing the egg yolk paste and the egg white paste, pay attention to the cutting and mixing, and do not stir in circles, it will defrost.
4. Remember not to grease the mold, so the wind will not grow high.
5. Shake the bubbles after baking, invert them immediately, cool and remove them.