Yogurt and nut cake

Yogurt and nut cake

Introduction:

"The basic ingredients of this cake are eggs, flour, sugar and oil. It's actually a sponge cake. In order to increase its nutrition, I added a little original yogurt, with some melon seeds, sesame and so on. In operation, as long as the whole egg is sent in place, the cutting and mixing technique is accurate, no additives are needed. Because the amount of sugar and oil is not high, it can be regarded as a very healthy small cake

Production steps:

Step 1: put corn oil, yogurt and vanilla in a large bowl;

Step 2: use your hand to beat hard until it is completely integrated, and you can't see the oil basically;

Step 3: put the egg and sugar into another big bowl to make sure the bowl is water-free, oil-free and clean;

Step 4: use the electric egg beater to beat the egg, the color will be white, the volume will expand, and the trace after dropping will not disappear basically. The key is that the toothpick is inserted about 1cm and can not stand down, so it is considered that the beating is in place;

Step 5: sift in low gluten flour twice;

Step 6: use hand pumping, using pressure, turning, cross and other methods to stir until the dry powder can not be seen, and then screen the second time, and use the same method to stir until the dry powder can not be seen;

Step 7: change the rubber scraper, take part of the batter and add it to the mixed liquid;

Step 8: cut and mix evenly;

Step 9: pour 8 back into the batter;

Step 10: still use the scraper to cut and mix evenly to form a fine, smooth and stable cake batter;

Step 11: pour the cake batter into the mold, about 8% full;

Step 12: Sprinkle with melon seeds, nuts or raisins, etc;

Step 13: put into a 180 degree oven, cool to 170 degrees, bake for 15 to 20 minutes;

Step 14: try to cook with a bamboo stick before baking: insert the bamboo stick into the bottom of the cake and pull it out. If there is no sticky batter on the bamboo stick, it is cooked.

Materials required:

Eggs: 4

Low gluten flour: 120g

Fine granulated sugar: 80g

Corn oil: 15g

Original yogurt: 30g

Vanilla extract: 1 teaspoon

Watermelon seeds: right amount

Pumpkin seeds: right amount

Sunflower seeds: moderate

Walnut: right amount

Raisins: moderate

Note: 1, the whole egg is the key to success, to be patient: first quickly beat to bubble, sugar basic melt; then slowly beat at medium speed; finally turn to low speed to break big bubbles, can make the cake finished tissue delicate. Pay attention to the degree of whipping: blistering fine and smooth, toothpick inserted 1cm can not fall. 2. If you don't have enough confidence in whipping the whole egg, you can use baking powder appropriately. For this amount of egg, you can add 1 / 2 teaspoon baking powder. 3. The baking time and temperature are adjusted according to the "temper" of the oven. 4. I'm not interested in the whole grains and flour, but the whole grains and flour have a little bit less flavor than the whole grains.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet