Yogurt cake
By VicentaLakin
This product is a product that many people have -- how can sweets not only be oral but not fat? It's a question of why the girls around me are always depressed and afraid to eat. Fatty alone is not an exciting thing, so today I recommend a non-oiled cake, the main recipe for this taste is yogurt, and you don't even know how my roommate saw my big, loose, big face in my mouth at night
- sweetening
- baking
- several hours
- senior
Steps for Yogurt cake
1
The egg yolk of the two eggs is separated from the egg purifier, which is placed in a large water- and oil-free basin
2
The yolk is placed in another basin
3
Add thick yogurt to the yogurt
4
Sift in low-banded flour
5
(b) The use of a manual egg-pumper to mix it evenly with the other side
6
Now you're gonna have an egg Qing, and you're gonna have no oil or water in the head
7
Let's hit it right at a low speed
8
add 10 g sugar
9
Hit the thin foam
10
add the second 10g sugar
11
Finally, there's a little tattoo
12
add the last 10 g sugar
13
(b) Then drive a high-speed disturbance until there is a straight, small nine-point distribution in order to avoid a big bubble and exchange it for a low speed of 10 seconds
14
A big picture, like this, and it's not going to fall down
15
And put a third of the protein in the yolk paste
16
We'll start with a smooth yellow paste
17
Back in the protein paste, evenly up and down. Don't draw circles
18
(b) Falling from high into the mold, shaking over the table and blowing up a huge bubble
19
(b) The hot water is added to the oven and the mold is wrapped in tin paper
20
Put it on the penultimate floor, 150 degrees up, 175 degrees down, one hour
21
It's like a cheesecake in 40 minutes