Colorful two color Yogurt Cake

Colorful two color Yogurt Cake

Introduction:

"Homemade yogurt always leaves behind some baked yogurt cakes. Like Qifeng cake, it is a frequent guest at my breakfast table. The method is simple, the ingredients are common, and the taste of the cake is inversely proportional to its heat. It tastes moist, delicate, tender and smooth. After eating it, its light yogurt flavor is memorable. Blueberry sauce should not be put under it, because the color after baking is not good-looking, but it is good to add a little sour and sweet taste. It happens to make cupcake, and the rest of the cream is directly put on the top of the cake, which is soft and delicious. Ordinary yogurt cake to add a few colors is not very much like our ordinary life of those who occasionally add color to the little happiness

Production steps:

Step 1: prepare the required materials. Yogurt is made in advance

Step 2: pour the yogurt into the basin, add corn oil, mix and stir

Step 3: separate the egg yolk from the protein, add the yolk one by one into the yogurt and stir

Step 4: sift the cake powder and add (sift the powder and then fine)

Step 5: stir with a spatula to make a fine cake paste (don't stir too much to avoid gluten)

Step 6: add 30g sugar when the egg white is stirred to the fish eye shape

Step 7: add the remaining sugar in the middle of the way and continue to beat until neutral foaming (this time, it's a little too much)

Step 8: take half of the protein and mix with the yogurt yolk paste

Step 9: add the remaining protein foam, continue to cut and mix to form a fine cake batter

The tenth step: take half of the cake paste and add two drops of green flavor to green batter.

Step 11: put some blueberry jam on the bottom of the mold, pour in the original cake paste, pour the colorful batter on it, and finally sprinkle with dried cranberries. I also made some small paper cups

Step 12: preheat the oven in advance, put half a plate of warm water on the bottom of the baking tray, and put the cake mold in the baking tray (if it is a loose bottom cake mold, it should be wrapped with tin foil)

Step 13: bake at 150 ℃ for 50 minutes

Step 14: after cooling, turn back and demould. I regret putting blueberry jam

Step 15: spread some cream at will. It's sweeter to eat with it

Materials required:

Yogurt: 200g

Eggs: four

Sugar: 60g

Corn oil: 40g

Cake powder: 70g

Blueberry Jam: right amount

Gorgeous flavor: two drops

Dried Cranberry: moderate

Note: protein to neutral on the line, do not play too much. If you use the cake mold to make, you must use tin foil to make the bread, so as to avoid water;

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet