The morning day was a little overcast, the wind was still blowing, and the cooling brought a little clarity. But the lack of light still can't stop the brightness of strawberries. Black rice yogurt chiffon, a deep and intense, a light and thin, but the combination of soft cotton is unexpected, one to one equality, deep can not drag down the light feet, light and can not bring deep take-off, is this just the right balance. Heavy homemade yogurt noodles, suspected that the commercial strawberry jam is not radiant enough, and now boiled strawberries into a sauce squeezed on the flowers, and then put on the cut fresh strawberries, and finally who is deep ah who is light, do not care, even if the sun is delayed, as long as it is bright enough, it is dazzling. Served with black tea boiled from the coffee machine, without added sugar, a hot cup of milk drizzled. The bright red on the snow white yogurt, like the red lips in the snow, even if it is cold and frozen, it cannot resist the temptation, not to mention that the entrance is still sour and sweet, and the stamina also has the mellow aroma of black rice and the looming agility of yogurt. The courier came knocking on the door, sent a heavy package, and thought about the book that should be the oppa order last night. "To study hard, parents are too unqualified." He said on WeChat. Last night he suddenly decided to buy several parenting books, one of which was Raising Boys. "Is the son qualified?" The little prince is getting more and more skinny. "Sons are born qualified and qualified for everything." He added, "The problem with it books, we'll talk about it when we have time." In fact, I also agree with him, and yesterday I also realized that every parent who has successfully raised their child is a parenting expert. I know I'm not doing enough, and there's a lot more to learn, but at least he's really lucky to be able to eat a delicious fresh cake without additives. —— Formulated as 6 inch hollow mold *2. This time I was a bit out of line with the usual rules, and the sending steps all used an electric whisk instead of egg pumping, and it was first played with egg whites to refrigerate, and then beat the egg yolk paste.
By Lilifi 【Douguo Food Official Certified Master】
<h2>Royalties</h2>
#戚风坯
Black rice flour 50 g
Low powder 50 g
Sunflower oil 50 g
6 eggs (58g)
Sugar 90 g
Homemade yogurt 70 g
Salt 2 g
White vinegar 2 g
Corn starch 10 g
#淋面 & Decoration (portion of 1 piece)
Homemade yogurt 1 bowl
5 strawberries
<h2>Practice steps</h2>
1, first mix the corn starch and sugar evenly;
2, separate the egg whites and egg yolks, pour the egg whites into a clean beaten egg bowl, drop the white vinegar, and then add the mixed sugar in parts, low speed - medium speed - low speed to bend the hook, put refrigeration and set aside;
3. Preheat the oven at 200 degrees, add oil and yogurt to the egg yolk basin and beat with an electric whisk until completely mixed;
4. Mix the black rice flour and low powder evenly after sifting;
5. Add to the egg yolk paste, continue to beat evenly with an electric whisk, but do not beat too much;
6, delicate and non-particle and large bubble batter for the ideal state;
7: Add a spatula of meringin to the egg yolk paste and mix well.
8, then pour the egg yolk paste back into the egg white basin, in the "2 points into, cross the center, 8 o'clock to pick up" way of stir-frying mixed 30 or 40 times to even, every 20 times to sort out, scrape the edge of the batter down;
9, at a height of 30CM into two molds, the second layer, the heat adjustment to 180/190 degrees, baking for 45 minutes;
10, after the oven on the ground to shake a large bubble, immediately upside down, after a thorough cooling can be released;
11. Take three strawberries and beat them into a sauce;
12, take one of the chiffon upside down and pour it evenly on the yogurt;
13. Draw two circles along the hollow with strawberry jam in a spoon or framed flower bag;
14. Use a toothpick to draw the shape of the petals to the center;
15: Take two strawberries and put them on the table and eat them immediately.
16, ◆◆◆◆ The following is the finished product display ◆◆◆
17, finished product 1
18, finished product 2
19, finished product 3
20, finished product 4
21, finished product 5
22, finished product 6
23, finished product 7
24, finished product 8
<h2>Tips</h2>
△ Different brands of flour water absorption rate is different, different air humidity will also affect the water absorption rate of flour, please pay attention to adjust the thickness of the batter, lift the egg pump free fall after the batter traces disappear for one or two seconds as appropriate; △ white vinegar and corn starch are conducive to the stability of the meringue, white vinegar can be replaced by lemon juice, low and medium speed protein can reduce large bubbles; △ When mixing the batter, the right hand is stirred, the left hand is turned, but the two actions should not be staggered for 1 second at the same time, which can reduce the possibility of defoaming; △ Each oven has different tempers, This temperature is only for my oven, because it has been some years, do not rule out that the aging of the heating tube leads to temperature distortion, some ovens can be 150 degrees, just for reference, do not copy; △ Pay attention to the baking process, qifeng will have a peak and then begin to fall, it means that the roasting is cooked; △ Practice has proved that the order of the electric whisk first beats the egg white and then makes the egg yolk paste is no problem, but the yolk paste beaten by the electric whisk will be a little rough, and novices are not recommended.
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