#aca烤明星大赛# Oil-free Corn Yogurt Cake ~ Coarse Grains to Eat ~ Fluffy Cake with Red Dates, Dried Raisins
1.
Prepare the ingredients (the recipe is the amount of a 6-inch cake). All kinds of dried fruits can be put freely according to personal preference, of course, it is delicious without putting dried fruits.
2.
Separate the egg yolk and protein, add the yogurt to the egg yolk, and stir evenly (the container for the egg white must be water-free and oil-free, otherwise the egg white will be difficult to pass).
3.
Corn flour (cornmeal, the yellow kind) is mixed with corn starch, sieved, and poured into the stirred yogurt and egg yolk liquid, and mixed up and down evenly.
4.
Chop all kinds of dried fruits. (I put red dates, raisins, and dried cranberries, you can just put the same, or leave it alone, it’s no problem)
5.
Pour the chopped red dates, raisins, and dried cranberries into the egg yolk paste, stir up and down, and set aside for later use.
6.
Add a few drops of white vinegar or lemon juice to the egg whites (to remove the eggy taste, and at the same time help to beat the egg whites), and add white granulated sugar to the egg whites three times.
7.
The next step is the most critical step for chiffon cakes~ the egg whites are in a hard foaming state. The following is a detailed description of the requirements for egg whitening in several steps.
8.
Lifting the whisk, the head has sharp corners, and it is in a wet foaming state.
9.
Continue to beat, lift up the whisk, and the head is in a right-angled triangle state, which is a rigid foaming state, and you can beat it to this level.
10.
In the hard foaming state, the egg whites will not flow when the bowl is turned upside down.
11.
Take 1/3 of the beaten egg white paste and pour it into the egg yolk paste, quickly turn it up and down and mix evenly.
12.
Pour the cake batter that was mixed in the previous step into the remaining protein batter, quickly turn it up and down and mix evenly, the batter after mixing is smooth and delicate. At this time, you can preheat the oven, and preheat at 150 degrees for about 10 minutes.
13.
Pour the mixed cake batter into the mold and shake it lightly to eliminate large bubbles. (I use the water bath method: Put the baking pan on the bottom of the oven, pour some water in the baking pan, and then put the cake on the grill to bake the cake. The texture of the cake will be more slippery. Of course, directly There is no problem with roasting.)
14.
Put tin foil on the bread outside the mould (it is ok if it is not wrapped, it will have little effect). Put it in the preheated oven, the middle layer is 150 degrees, and the fire is up and down for 60 minutes (the last 10 minutes can be adjusted to 160 degrees, pay attention to observation, lightly color and cover with tin foil to prevent excessive color).
15.
After the baked cake is out of the oven, let it cool naturally. Because this cake will shrink as a whole after cooling, and it will be demoulded naturally, so there is no need to invert or deliberately demould.
16.
The sweetness of corn + the deliciousness of yogurt~ Simple materials and simple methods can easily make a healthy and delicious cake with no oil, less sugar, and no baking powder!
17.
Although it is a cake made of whole grains, the taste is very delicate~ The cake with dried fruit has a distinct taste~ even more delicious!
18.
The internal organization is very delicate~ a cake made of whole grains can taste the feeling of cheesecake, it is amazing! Of course, the most important thing is: health! Men, women and children, take it all! ! !
Tips:
1. The amount of formula can make a 6-inch round cake.
2. The yogurt I used is sweet (thick), and the amount is just right. The amount of sugar can be increased or decreased according to your personal preference. It is not recommended to increase or decrease too much. If it is too sweet or too light, the original taste of the cake will be lost.
3. All kinds of dried fruits can be added or not, or only one kind is no problem.
4. When the powder is finally mixed, be sure to quickly turn it up and down, and immediately put it in the oven without baking. Excessive stirring and too long storage time will cause the batter to defoam, the baked cake will not rise, and the taste will be hard.
5. How to judge whether the cake is cooked: Insert the toothpick into the cake, and the cake paste will not stick to the toothpick when it is pulled out, which means that the cake has been baked.
6. I used a 6-inch movable bottom round mold and baked it for 60 minutes (150 degrees for 50 minutes, then 160 degrees for 10 minutes). If you use a small mold, you can increase the temperature appropriately to shorten the baking time. However, each oven has its own temper, so adjust the temperature and time according to your oven characteristics, and pay attention to the coloring when baking.
