Sweet yogurt-free cake

Eggs and yogurts are returned to the cooler and are classified as raw materials (the powder can be placed in a basin). The formula is covered with tin paper and is divided into yolk and proteins (waterless, oilless clean-baskets)。

The yolk is evenly mixed with yogurt and white sugar, sifted into mixed powder, mixed evenly (inconsistently, I sifted the flour twice). The protein drops a few drops of white vinegar, inserts a third of the white sugar when the big foam is pumped out with an electric puncher, continues to stir up, adds a third of the white sugar when the foam is thin, adds the last third of the white sugar when the protein is sprouted, and then continues to stir up to the rigid state. (Eggs in advance, when the protein on the head of the mixer is straight to the point of a little triangulation.) (At the same time, the grill is placed in the bottom of the oven and two-thirds of the hot water is injected into the oven, starting with the preheated oven.)

One third of the protein paste is dug into the yolk paste, which is quickly evenly mixed by cutting, and the mixed paste is added to the rest of the protein paste to continue to be evenly split quickly。

It's also smoother when a mixed cake is thrown into the mold, and it's a few strokes, and it's a bubble in the face。

Put the molds on the grill and put them on the second bottom of the oven. Water bathing, cool, 135 degrees, and then after 60 minutes, 150 degrees continue to bake for 10 minutes and the cake is cooked。

Don't rush it out, put it in the oven for another 15 minutes, and then take it out without rewinding, cooling, cooling in the fridge one night, cutting in, and having a better taste。