Yogurt cake

1

Four herb eggs are divided between yolk and protein with an egg splitr. Protein basin requirements must be non-oil-free and water-free; jar requirements are less stringent and, if possible, better。

2

Egg yolk and 45 grams of corn oil are evenly mixed。

3

It's very evenly mixed。

4

Add 50 grams of homemade yogurt. Homemade yoghurt has very little sugar, and then it's good. If not, you can choose a milk bar or an old yogurt。

5

When the protein hits the bubble, it drops into lemonade. Two more hits, 50 grams of fine sugar。

6

Following low-to-high-to-low-to-low-temperature proteomic to hard-to-fluer, there are small, short angles。

7

Sifting low-banded powder in the yolk pan。

8

Take a third of the protein to the yolk paste and mix it evenly by hand。

9

They are then poured into the protein cream by mixing the homogenous yolk with rubber razors。

10

The made cake is thrown into the bag, and the bottom of the bag is cut by a round。

11

Squeeze in a silhouette that is placed in a sheet of oil, which is placed on a golden dish and placed in the middle of a preheated oven. 120 degrees baked for 30 minutes and 150 degrees baked for 5 minutes. On the surface, the colour is evenly balanced and removed from the silicone model, with a slight fall。

12

The cake was still strong after two hours。

1. Since I am a Northerner and eat less sugar, the amount of sugar used here is slightly low. To ensure the stability of the egg whites, add it all at once. Those from the South can increase the amount to 70-80 grams; adding it in batches is also fine. 2. If you do not have lemon juice, you can add a few drops of white vinegar. This is to neutralize the alkalinity in the egg whites and enhance the stability of the meringue. 3. I place the silicone molds on a gold-colored baking sheet; the gold sheet can block some of the heat, making the heating more even. If parchment paper liners are placed directly into metal molds, the baking time needs to be reduced. If silicone molds are placed directly on the oven rack, the temperature needs to be adjusted. 4. My oven runs about 30 degrees hotter, so if your oven temperature is normal, you should use 150°C and 170°C. You will need to bake once to figure out your oven's specific temperament. 5. The way to judge if the cake is done is when it rises and then falls back slightly; at that point, the cake is basically cooked. Because situations vary, you need to learn to judge it for yourself. 6. The weight of 4 free-range eggs with their shells is 210 grams. If you use commercial eggs, you will need to do a conversion. 7. The egg whites must be beaten to stiff peaks; I am still somewhat dissatisfied with the consistency I achieved here.