Strawberry Yogurt Red Velvet Cake
1.
Prepare ingredients.
2.
Separation of white and egg yolk. Beat the egg whites into a clean container without water and oil for later use.
3.
Add white sugar to the egg yolk and stir with a manual whisk until the white sugar melts.
4.
Add the corn oil three times, and stir the corn oil and egg yolk until they are fully integrated.
5.
Add the milk in portions and mix well.
6.
Arowana cake powder and red yeast rice powder are mixed together and sifted.
7.
Sift again and sift the mixed flour into the egg yolk paste. Stir with a spatula until there are no dry powder particles. spare.
8.
Use an electric whisk to beat the egg whites until coarsely foamed, and pour one-third of the white sugar.
9.
Pour the white sugar in twice, beat the egg whites until hard foaming, lift up the whisk, and there are upright sharp corners on the beater head.
10.
Add one-third of the egg whites to the batter and stir with a spatula until the egg whites and batter are completely fused together.
11.
Continue to pour in the remaining egg whites and stir until fully integrated.
12.
Pour into a 7-inch hollow mold. Shake out bubbles.
13.
Preheat the oven at 175 degrees.
14.
Put the mold in the preheated oven.
15.
Bake up and down at 175 degrees for 35 minutes. Pay attention to observation in the last fifteen minutes and cover with tin foil at any time.
16.
Take out the baked cake, shake it out and let it cool.
17.
Unmold the cake for later use.
18.
Wash the strawberries and cut them slightly.
19.
Pour the yogurt into the piping bag and squeeze it on the cake.
20.
Place the sliced strawberries on top, and the strawberry yogurt red velvet cake is ready.
Tips:
1. The egg whites must be placed in a clean container that is free of oil and water.
2. Be careful when turning the batter, and the time should not be too long, otherwise it is easy to get gluten.
3. Pay attention to the method to control the time when mixing the protein paste to prevent defoaming.
4. Everyone's oven has a certain temperature difference, so you can increase or decrease the temperature according to the temperature of your own oven.
5. Remember to stamp tin foil,
