How to make Huayang Strawberry Yogurt Cake

Huayang Strawberry Yogurt Cake

Material: Chocolate

How to make Huayang Strawberry Yogurt Cake

Decoration: white chocolate 100g, color bead appropriate amount.

How to make Huayang Strawberry Yogurt Cake

preparation

How to make Huayang Strawberry Yogurt Cake

1. Heat the white chocolate in a small pot with water (40 ℃), stir until it dissolves, and then put it into the flower mounting bag

How to make Huayang Strawberry Yogurt Cake

2. Prepare a piece of anti staining paper or tin foil, extrude patterns of suitable size on the paper, decorate it with colored beads, and then refrigerate it in the refrigerator until it solidifies

How to make Huayang Strawberry Yogurt Cake

Chiffon Cake

raw material

A: 5 egg yolks, 37G sugar, 40g salad oil, 80g original yogurt, 80g low flour, 10g corn starch and 10g strawberry flour

B protein 5, sugar 30g, Tata powder 18 tbsp

How to make Qifeng cake

1. After the egg yolk is dispersed, add sugar, beat it evenly with a hand-held egg beater until it is fused, then add salad oil three times to stir it evenly, and then add yogurt to mix

2. All powders are sifted twice and then added to method 1. Mix evenly with scraper and stir until there are no particles

3. Take out the protein from the refrigerator, add the Tata powder, beat it with the electric egg beater until it is thick, then add 12 granulated sugar and continue to stir. After the protein starts to swell, add all the remaining granulated sugar and continue to beat the protein until it is hard to foam. Pick up the protein cream with straight sharp corners

4. Take 13 protein cream into the egg yolk paste of method 2, and stir it evenly. Then add all the protein cream into the egg yolk paste and mix it evenly. Do not draw a circle to avoid defoaming

5. Pour the cake paste into the mold, about 8% full. Lift the mold slightly and drop it gently to let the cake paste out of the air

6. Bake in the preheated 160 ℃ oven for about 60 minutes (cover with tin foil at about 40 minutes to prevent the surface from scorching), then gently drop the cake mold after coming out of the oven, and then turn it upside down until it is completely cool

7. After taking out the cake, cut it crosswise with a knife and prepare to squeeze flowers and cream