I've always wanted to make my own cake. What do I need to prepare to make a cake?

The yogurt Qifeng cake I want to share today adopts an oil-free and low-sugar formula and an eight-inch hollow cake mold. The cake is not only beautiful, fluffy, but also delicious. It can be eaten directly, and can also be used as the cake embryo of cream decorated cake, which is worth recommending. In the detailed production process, I took photos, wrote words and listed some production tips, which are the key points in making Qifeng cake. Friends who like to make cakes, please take a closer look.

Yogurt Qifeng cake ingredients: plain yogurt 125g, low-gluten flour 1 10g, 6 eggs, 56g sugar;

Use oven: high-speed air oven T45.

Mould used: Yang Chen China Red Series 8-inch hollow cake mould.

Recipe making process:

1. Prepare the ingredients for the cake. I use an oil-free formula, so there are only four materials. Eggs are small, so six eggs were used. Low-gluten flour is specially used to make cakes. Yogurt is ordinary original yogurt, which is thick but has certain fluidity.

2. Prepare two clean and oil-free small pots, put the egg white and egg yolk into their respective pots, add the original yogurt into the egg yolk pot, and stir evenly with a manual eggbeater to make egg yolk yogurt liquid;

3. Sieve the low-gluten flour into the egg yolk yogurt solution. Remember, low-gluten flour must be sieved. Mix flour and yolk yogurt evenly with a scraper, and the mixed yolk yogurt paste is smooth and delicate;

4. Put the sugar into the egg white bowl and beat it with electric egg beater. My eggbeater can deliver the egg white in about three minutes, which is white foam. I can see triangles when I hit the egg head, some are upright, and some have a small hook at the tip;

5. Prepare the beaten egg white and mix the yolk yogurt paste with the flour. The following work is to mix the two together. First, take half a dozen egg whites and put them into yogurt yolk paste;

6. Stir up and down evenly with a scraper. Remember not to stir in circles when stirring, which will defoam the egg white. Stir from bottom to top, or cut and mix quickly, not slowly; After stirring, pour the yolk paste into the other half of the egg white;

7. Continue to stir up and down, so that the egg white and yolk paste are evenly mixed, and the cake paste is ready. Take a cake mold, pour the cake paste into the mold, gently shake it a few times, shake the cake paste evenly, and shake out the big bubbles in the cake paste; I use an eight-inch hollow cake mold of Yang Chen China Red Series here. After the cake paste is poured in, it is about eight minutes full. If it is lower than this height, it means that the cake paste you mix is defoamed too much, which will affect the taste of the finished cake.

8. Preheat the oven in a high-speed air oven at 145 degrees for 60 minutes. After preheating, put the cake mold in the oven. Because I use an air oven, the temperature in the oven is uniform, so I can put it on any floor, as long as the height is enough. If it is an ordinary household oven, please put it on the ground floor. The temperature and time are for reference only. Every oven has a temperature difference. Please adjust it according to your oven.

9. Time is up, the cake is baked, the color is even, the color is attractive and the aroma is fragrant. It looks delicious, but it's not available now;

10, take a drying net, take out the baked cake and put it upside down on the drying net. There is space on the drying net, which can help the cake to dissipate heat. Qifeng cake must be inverted, so as to release the hot air inside the cake and maintain the fluffy feeling and perfect shape of the cake. If you don't pour, the cake will collapse, the shape will be unsightly, and the taste will be affected.

After the cake is completely cooled, demoulding. The finished Qifeng cake is easy to demould. I demoulded it by hand in the picture. Is it complete and beautiful? Is it perfect for making breakfast in the morning? I think many people will like it!

Tips for making 1 It is suggested to use low-gluten wheat flour to make cakes, which will make cakes with better bulkiness and taste. If there is no low-gluten flour, ordinary flour and corn starch can be mixed in a ratio of 7:3 or 8:2;

2. As long as it is flour, it will have the problem of water absorption. This formula uses yogurt. Different yoghurts have different consistency, so it may be necessary to adjust the formula according to the actual situation when using. Please look at the state of the batter in the picture to master it.

3. In the process of egg white delivery, you can't touch water or oil. The eggbeater used to hold egg whites should be clean and dry, without oil and water, otherwise it will affect the effect of sending egg whites, but dropping two or three drops of lemon juice or white vinegar can help to send them away, but pay attention to the dosage and don't drop too much;

4. If you are sensitive to the smell of eggs, you can drop a few drops of lemon juice in egg yolk or egg white to help remove the smell of eggs;

5. When mixing the egg white and yolk paste, divide it twice. Turn it up and down or cut it when mixing. You can't stir in circles, but you should be quick, because this method of making cakes depends on the gas in the egg white to make the cakes fluffy. If the gas in the cake is stirred and defoamed, the cake will not be fluffy;

6, each oven will have a temperature difference, even the same brand and model may be different, so please adjust the baking time and temperature according to your own oven, the time and temperature given by others can only be used as a reference; Generally, it is baked at low temperature for 20-30 minutes to make the cake grow taller and have a fixed height, and then baked at high temperature to make the cake mature. Usually, the total baking time of an eight-inch cake is about 50-70 minutes.

7. The baked hurricane cake needs to be quickly turned over on the drying net to release the hot air in the cake in time, so that the finished cake will be fluffy, soft and delicious; In addition, demoulding must wait until the cake is completely cool;