Afternoon tea easy to do: raisin yogurt Angel Cake

Afternoon tea easy to do: raisin yogurt Angel Cake

Introduction:

"This recipe, I saw it at teacher Guoming's home, at her home, and at Dejie's home... How can I miss such a highly respected cake? But I'm slow. I can't wait for a protein. I'm dragging along until now. It's really tough^_ ^The original recipe uses a 17cm hollow mold. My family only has a three to eight inch hollow mold. When it is one size larger, the finished product is flat and full. However, although not so tall, fluffy but still. Delicate organization, moist taste, very different from the ordinary angel cake full of toughness. It's a delicious angel. If you have protein, make it quickly. If you don't have protein, save protein. "

Production steps:

Step 1: pour yogurt and corn oil into a container. You can add a little vanilla. I didn't add it.

Step 2: stir thoroughly until emulsifying, and use a manual egg beater.

Step 3: sift in the low flour, mix well until there are no particles, cover with plastic wrap and let stand for a while.

Step 4: beat the protein until it foams, pour in 25g of sugar and beat at high speed.

Step 5: add the remaining sugar twice and beat the protein until it foams wet. That is, it is not too hard, the bubbles are delicate, and it is curved after lifting.

Step 6: divide the protein into three parts and mix well with the batter. Make sure to mix well for the first time, and then start mixing for the second and third time, because the color of the batter is very similar to that of the protein, and it is difficult to mix evenly after the first time.

Step 7: mix the cake paste thick, rich bubbles, white color. There are traces after dripping and they will not disappear soon.

Step 8: drain the wine soaked raisins, evenly wrap them with a layer of low powder, and add extra powder. Then sift out the excess powder.

Step 9: put the raisins wrapped in powder into the cake paste and mix it gently.

Step 10: finally, pour the mixed cake paste into the mold, put it into the oven preheated at 160 ℃ and bake it for about 40 minutes (my mold is big, it took about 35 minutes). If the color is deep, cover it with tin foil and face the food. After baking, turn it upside down and let it cool naturally, then demould it.

Materials required:

Protein: 150g

Low powder: 80g

Fine granulated sugar: 75g

Yogurt: 120g

Corn oil: 40g

Wine soaked raisin: 60g

Precautions: 1. If you want the raisins not to sink at the bottom, you must wrap them in powder. 2. Don't beat the protein to hard foam (like Qi Feng), otherwise the taste will be different. 3. Guoming teacher's original formula is low powder 85g, baking time 50 minutes; I refer to the powder, reduce the amount of powder and baking time, just right.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet