Yogurt hollow Qifeng cake
Step 1 . Add white sugar into the protein several times and beat until it is stiff and foamy.
Step 2 . Add yogurt to the egg yolk and mix well.
Step 3 . Add 30 grams of corn oil in batches and stir evenly.
Step 4 . Add sieved low powder in batches and cut and mix evenly.
Step 5 . Take 1/3 protein paste, add it into the egg yolk paste and mix well.
Step 6 . Add the egg yolk paste into the remaining protein lake and stir evenly.
Step 7 . 7. Pour into the mold. A 17cm hollow air mold and a 6-inch flower mold were used, but the batter was not enough, and the flower mold was only poured 6 minutes full. Gently put it into the oven.
Step 8 . Preheat the oven at 160 ℃, adjust it to 150 ℃ after preheating, the penultimate layer, heat up and down for 50 minutes. The small flower mold can be produced in 40 minutes.
Step 9 . After coming out of the oven, shake it a few times (it is said that this step can prevent the bottom from retracting, I don't know whether it is true, anyway, the hollow cake has not had the bottom retracting phenomenon for a long time), and buckle it back one night.
Step 10 . The next morning, demould and cut into pieces.
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