Yogurt cake
By VicentaLakin
This yogurt cake has a lot of yogurt, and it's a piece of cheese cake。
Recipe Recommendations
- eggs of 7
- low powder 125 grams
- plain yogurt 350 grams
- fine sugar 105 grams
- lemon juice 5ml
- corn oil 75 grams
- sweetening
- baking
- an hour
- simple
Steps for Yogurt cake
1
Taking two waterless, oilless basins, putting yogurt, corn oil, egg yolk in one basin, flattening with an egg-beater, pouring into sifting low powder, mixing with a razor, and evening with an egg-beater; and putting an egg cleaner on another plate
2
Bumping the egg out of the air bubble with an egg-beater, putting one third of the fine sugar into a low-speed, evenly-drive protein, adding fine sugar for the second time when the protein is sticky, and adding half of lemon juice to the soft little hook, adding the remaining fine sugar and lemon juice to the wet hair bubble; pouring a third of the protein paste into the yolk paste, evenly
3
(b) The same method is applied twice to the remaining protein paste, evenly mixed
4
(b) Inverted into the mould, the mould is placed in the oven, where two-thirds of the hot water is injected into the oven and set at 50 minutes
5
Twenty-five minutes before the end of the roast, on the grill, with tin paper on the grill and temperature increase of 5-10 degrees (as determined by the spleen nature of the oven)
6
THE TIME HAS COME FOR A TOOTHPICK TO BE INSERTED, A PASTE TO COME OUT, A PASTE TO COME OUT, A PASTE TO BE OK, OR A HAND TO THE FACE OF THE CAKE TO BE GENTLY PRESSED, A LIGHT BUTTON TO POP UP ~ OK, A LARGE GRILL TO BE TAKEN OUT, WATER TO BE POURED OUT, CAKE TO BE PUT BACK IN THE OVEN, USING THE REMAINING TEMPERATURE OF THE OVEN TO COOL THE CAKE, SO THAT IT DOES NOT SHRINK QUICKLY
7
It's better to freeze the fridgeYogurt cake Make Tips
Beat the egg whites until soft peaks form.