Raisin yogurt Qifeng

Raisin yogurt Qifeng

Introduction:

"Delicate, soft and elastic Qi Feng, plus raisins with more flavor, with milk or coffee is a good choice."

Production steps:

Step 1: prepare the material in advance, soak the raisins in rum, squeeze the water and cut them into pieces

Step 2: separate the protein, and put the protein and yolk into different beating basins

Step 3: Add 20 grams of sugar into the yolk, beat it with a manual beater until it is completely blended, then add oil and yogurt, and stir well until the oil and water are mixed

Step 4: put baking powder and low gluten flour into a flour sieve and sift into egg yolk

Step 5: mix the flour and egg yolk until there are no granules. When mixing, it's better to use the egg beater to mix it back and forth horizontally, so it's not easy to make the flour produce granules

Step 6: drop a few drops of lemon juice or 3G Tata powder into the protein bowl. If you don't have these two, this step can also be omitted

Step 7: beat a few times with the electric egg beater to form a big fish eye bubble. Add 1 / 3 of the remaining sugar and continue to beat it to a small bubble. Then add 1 / 3 of the sugar and beat it to a thick frost. Then add the remaining sugar and continue to beat it until it is 9. When you lift the egg beater, the cream will have a sharp angle

Step 8: dig a large spoon of the cream into the egg yolk paste, mix well, and then pour the whole cream into the remaining egg yolk paste, mix well

Step 9: sprinkle some raisins on the bottom of the cake mold, and pour the rest into the cake paste to mix.

Step 10: pour the cake paste into the mold and shake a few times to produce big bubbles.

Step 11: bake in a preheated oven at 175 ℃ for 36 minutes

Step 12: take it out and let it dry

Step 13: invert the mold on the wine bottle, and find the right bottle to invert according to your mold

Step 14: demould with the help of demoulding knife and cut it when eating

Materials required:

Low gluten flour: 80g

Yogurt: 70g

Salad oil: 40g

Eggs: 4

Fine granulated sugar: 80g

Raisins: 9g

Lemon juice: 5 drops

Baking powder: 3G

Rum: a little

Note: 1. This tutorial is suitable for 5-6 inch chimney mold. If the mold is different, increase or decrease the time appropriately according to the thickness and area of the cake paste; 2. The protein must not be too hard, and 9 can be distributed; 3. When you invert, you need to find the right bottle according to your mold size, and this should be stable, otherwise it is easy to fall off; 4. Ensure that the mold bottom is beautiful after demoulding It's not suitable to sprinkle too many raisins; 5. If the chimney mold is windy, the surface will crack, which is a normal phenomenon; 6. If the bottom is concave, it may be that the protein is not enough or the temperature is too high.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet