No sour cream cake
By VicentaLakin
To try to make this cake, yogurt was made a few days ago, so get moving today. After I finished, I personally felt that the cake was really good and the internal organization was very delicate. But there are two issues that are not clear, and I hope the master will give us guidance. One: The cake is very pretty, but it's a little wet, not very modeled at the bottom, and I don't know if this is the cake or if it's a problem with my operation; and two: it doesn't taste like the entrance, but it's delicate, and I don't know if I'm overspent. Do it again next time。
Recipe Recommendations
- Homemade original yogurt 200 grams
- egg yolk of 4
- protein of 4
- low-gluten flour 48 grams
- corn starch 24 grams
- fine sugar 70 grams
- lemon juice 2 drops
- sweet and sour
- roast
- several hours
- ordinary
Steps for No sour cream cake
1
The yogurt room is temperatured for half an hour. The yolk is added in fractions, and each is evenly mixed。
2
Low powder and corn starch are sifted and added to yogurt yogurt, evenly mixed。
3
Protein plus two drops of white vinegar were added three times to the fine sugar and sent to a hard hair bubble. When the protein is ready, the oven is placed at the bottom of the oven, into hot water, and the roast net is placed on the second bottom, 160 degrees, preheating。
4
Take one third of the protein, add it to the yolk paste, mix it evenly, then take another third of the protein, add it to the yolk paste and mix it evenly。
5
Then pour the yolk paste into the bowl of the protein, evenly plattered。
6
SCRATCH THE CAKE TO THE BOTTOM OF THE MOLD (UNCUTED, SOLID, 23CM IN DIAMETER, 4CM HIGH) WITH THE PALM OF THE HAND。
7
Put it in a preheated oven, 160 degrees, about 70 minutes。
8
Natural cooling, disemboweling. Because my daughter came home from school to eat, I didn't have a freezer。