Yogurt cake

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Single yolk

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Sift it evenly and sift it down

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Low powder even distribution

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Smash it and put it aside

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Now give me the protein. I'm going to use an electric omelet for a low rate. One third of the sand when there's a fish eye. Sugar

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One third of the fine sand falls when the bubble comes in. Sugar

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Down to the last one-third when you have a contours. Sugar

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With a high-speed mix and a wet hair bubble, it'll continue to mix when the tip is down

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When a dry hair bubble, or a straight angle, is struck, it is sufficient when the retort container does not fall, for approximately two minutes。

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It's a mixture of yolk

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5 minutes for oven preheating, water bathing, 175 degrees for ovens, 35 minutes for upper and lower pipes

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When you're out of the oven, you rebut the molds, the yogurt cakes are very good, and they fall off automatically, and if you don't, it'll go off with your hand. Down

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The finished product takes 15 minutes + 35 minutes for the entire process。

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Cut to the upper plate

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Cut to the upper plate

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Cut to the upper plate

1. Just like with a chiffon cake, beating the egg whites is one of the keys to success. The container for the egg whites must not have any water, and egg yolks must not be mixed into the egg whites. 2. In the early stages of beating the egg whites, use an electric mixer on low speed. Once the sugar and egg whites are completely mixed, switch to high speed; this saves time. 3. When mixing the egg whites and yolks, do not stir in circles. Stir in a left-to-right motion, similar to stir-frying, as this prevents the egg whites from deflating. 4. Adopting the water bath method helps retain the cake's moisture. The water bath method involves placing water in a baking pan and immersing the mold 1/3 to 1/2 into the water. To prevent water from getting into the cake mold, it is best to wrap the mold in aluminum foil.