Light Ugart cake
By VicentaLakin
It's a nice, oil-free cake that's not oily but tastes like yogurt. It's kind of like cheese cake, but it's a lot less heat, and it's a healthy, unburdened cake that's worth a try。
Recipe Recommendations
- yogurt 200 grams
- eggs of 4
- low-gluten flour 50 grams
- corn starch 25 grams
- fine sugar 70 grams
- lemon juice few drops of
- sweetening
- baking
- several hours
- ordinary
Steps for Light Ugart cake
1
The yolk is separated from the protein and yolk is poured into the bowl and each is added to the yolk, with a few drops of lemon juice。
2
SCAN LOW POWDER AND CORN STARCH, MIXED IN Z FONT TO DRY POWDER-FREE BLOCKS, WITH TWO DROPS OF LEMON JUICE。
3
The protein is added to a few drops of lemon juice, and the sugar is added three times to the hard-cut bubble, and the egg-beater raises the pointer。
4
Add a third of the protein to the yolk paste, and mix it evenly。
5
The remaining proteins are then evenly mixed。
6
Among the pre-oiled moulds, the ovens are filled with water at the bottom of the oven, and the ovens are placed on the second floor in the penultimate floor, with the moulds placed at 160 degrees or about 70 minutes. (Having tastes better.)