Low-fat yogurt cherry cake
By VicentaLakin
The cherry is a good material for baking, and it is used to make an eight-inch low-fat yogurt cake, which not only has a very high face, but also a very good taste, soft and light mouth, and is a resonance. It's my usual recipe for yogurt cakes, which are made without cracking, but have a soft, fine taste of cheese and a low-fat, low-heat cake, which is more reassuring for the dieters。
Recipe Recommendations
- eggs of 4
- camellia oil 45 grams
- little cherry 30 grams
- fine sugar 60 grams
- yogurt 200 grams
- lemon juice few drops of
- low powder 70 grams
- sweetening
- baking
- an hour
- senior
Steps for Low-fat yogurt cherry cake
1
1. The egg yolk, the egg is separated and oil is mixed in the egg yolk。
2
2. Plugged in yogurt, with sifted low powder and starch mixed into yellow paste。
3
3 When the egg rinsing continues until the fish eye bubbles and the sugar continues until the foam is thin, the sugar is squeezed into lemon juice. A third of the sugar is added to the thicker and thicker proteins when they continue to be strung. Once again, when the protein is thicker and the surface is tattooed, one third of the remaining sugar is added。
4
4. The neutral stem of the protein can be hit with a small bend, with one third of the protein cut evenly into the yolk paste, one third then evenly, and then back to the protein cut evenly。
5
5. Little cherries are washed early to the nuclei, and good faces are thrown into the mold。
6
6. The low-intensity tremors remove the larger bubbles and then put small cherries into the preheated 160-degree oven with a lower bath for 70 minutes. At the end of the bakery, do not remove it and leave it in the oven for 30 minutes before removing the mild shaker。