Yogurt nut cake
By VicentaLakin
The basic ingredient of the cake is eggs, flour, sugar and oil, which is actually a sponge cake. In order to increase its nutrition, I have added a little raw yogurt with some melons, sesame, etc. In operational terms, no additives are required as long as the whole egg is in place and the method of cutting is accurate. Because of the low weight of sugar and oil, it's a healthy little cake。
Recipe Recommendations
- eggs of 4
- low-gluten flour 120g
- fine sugar 80g
- corn oil 15g
- plain yogurt 30g
- vanilla extract 1 teaspoon
- watermelon seeds appropriate amount
- pumpkin seeds appropriate amount
- sunflower seeds appropriate amount
- walnut kernel appropriate amount
- raisins appropriate amount
- sweetening
- roast
- an hour
- simple
Steps for Yogurt nut cake
1
Corn oil, yogurt and vanilla are put together in large bowls
2
Smuggle with your hand until you are fully integrated, with little visibility for oil flowers
3
Eggs and fine sugar are placed in another big bowl, which is free of water and oil and very clean
4
(b) the use of an electric egg-cutting device, where the traces of whiteness, volume expansion and backwardness are virtually non-disappeared, and the key is that the toothpicks are standing around 1 cm to the point that they are in place
5
(b) Sifting of low-banded flour in two stages
6
(b) Sifting the dry powder for a second time using force pressure, flipping, crossing, etc., and mixing it in the same way
7
(b) Change rubber razors, take a portion of paste and add it to the mixed liquid
8
Slicing evenly
9
Rewinding eight
10
Scratches are still used to smooth and smooth paste
11
Pumping pasta into the mold, about eight points
12
and so forth
13
(b) The oven, preheated at 180 degrees, cooled to 170 degrees and baked for 15 to 20 minutes
14
Boiled with bamboo prior to release: bamboo paste inserted into the bottom of the cake, no sticky paste removed from the post-chip sticker, or cooked。Yogurt nut cake Make Tips
1. Whipping whole eggs is the key to success and requires patience: first whip quickly to create foam and melt the sugar; then beat at medium speed; finally switch to low speed to break large bubbles, which results in a fine and smooth texture for the finished cake. Note the whipping stage: the foam should be smooth and delicate, and a toothpick inserted about 1 cm deep should remain standing. 2. If you lack confidence in whipping whole eggs, you can use baking powder in moderation; for this amount of eggs, you can add 1/2 teaspoon of baking powder. 3. Adjust baking time and temperature according to your oven's "temperament." 4. I want to mix a little whole wheat flour into the low-gluten flour because whole grains are the best source of carbohydrates and are healthier than refined grains. I just don't know how much of an impact it will have on the texture and taste of the finished product, so those interested can give it a try.