1. Ingredients: ①Egg yolk paste materials: 65 grams of egg yolk, fine sugar (50 grams of egg yolk added), 70 grams of corn oil, 130 grams of yogurt, 100 grams of low-gluten flour ②Materials of meringue: 175 grams of egg white, 20 grams of fine sugar (added Egg white) ③Others: 15 grams of cocoa powder Mold: an 8-inch round mold with movable bottom 1. Add 50g of fine sugar to the egg yolk, and mix well with egg custard. There is no need to whisk, just stir until the sugar is completely dissolved and mixed evenly.
2. 2. Add 70g corn oil, mix well with egg sour cream 3. Add 130g yogurt, stir with egg sour cream, and mix until the batter is smooth and viscous.
3. 4. Pour the sifted 100 grams of low-gluten flour into the egg yolk paste, stir the batter in a zigzag shape with egg soaking to make it into a smooth state. 5. Next, use an electric whisk to beat the egg whites to the fish-eye bubble state, and add one third One fine sugar, continue to beat.
4. 6. When the meringue has sharp corners, add one-third of the fine sugar. 7. When the meringue’s sharp corners stand upright, add the remaining fine sugar, and send it until the whisk has a complete and strong sharp corner. Too hard state) 8. Add one-third of the meringue to the egg yolk paste. Just mix well by turning (or cutting and mixing).
5. 9. Then pour all the mixed egg yolk paste into the remaining meringue, and mix well in the same way. 10, separate out 300 grams of egg yolk paste, add 15 grams of cocoa powder, mix well and set aside. Then preheat the oven to 160 degrees up and down.
6. 11. Take the abrasive tool, pour a spoonful of white batter into the 8-inch abrasive tool, and put a spoonful of cocoa batter. The cocoa batter is slightly smaller than the white. Pour all the batter alternately.
7. 12. Vibrate the abrasive tool down twice to shake off large bubbles. Then put it in the preheated oven, fire up and down at 150 degrees, bake for 50 minutes. If the top surface is too dark during the baking process, remember to cover with tin foil 13. After baking, put the cake out of the oven at a height of about 40cm above the operating table. The mold fell freely, and then immediately buckled upside down on the grill. It can be demoulded after letting cool.
8. 14. Use sawtooth to cut when eating.
9. It's delicious and beautiful.
Tips:About cracking: A cake that does not crack is good-looking, with a moist and delicate taste. The naturally cracked cake is full, soft and elastic. Each has its own advantages, so as long as it is not too cracked, it is normal.
