A non-oiled yogurt cake

This is a privately customized cake, mainly due to the fact that the gentleman does not like to eat Western food, especially at the West Point, feels too hot and too sweet, and is especially redesigned today to cater to his family's appetite, especially with flour, simple materials, no drop of oil, and simple production, which is done with his own yoghurt, using water-style bakery. It's a delicious pastry that tastes very much like cheesecake, and it's ready to go in, bite it down, and it tastes good silk. Better after the freeze. The cake is oily, less heat and less body burden, and you must try it sometime. I'm sure he'll bring you a little surprise. Romanticness is right next to you and me. It's about finding romantic hearts。

Recipe Recommendations

Earth eggs of 2
low-gluten flour 30g
soft white sugar 10g
soba noodles 8g
lemon juice 2 drops
homemade yogurt 125g

milk fragrance
roast
an hour
ordinary

Steps for A non-oiled yogurt cake

Food ready

the yogurt drops into a bigger container, splits eggs, yolk and 10 g sugar with acid. milk

Full mixing to sugar。

Low-banded flour and wheat flour are sifted into yolk paste。

Smash even。

It's not like it's a bad idea

There's no powder in the paste, so the tissue can slide。

A few drops of white vinegar and sugar once. Protein is sent to nine distributions. Pick up the punch head with a little bend hook。

The lower layer is painted with a layer of oil divided between one third of the protein and yellow paste. Cut it with a razor and try not to melt. This step is important. Sliced yolk paste into the protein paste, evenly mixed. This step can be taken from the bottom of the basin with a manual egg-pumping device。

Load the molds, fall a few times, blow a big bubble。

The oven is preheated at 170 degrees, press number 3 of the baked cake, and the oven is served with a hot-water dish that places the cake mold in the hot water. It's about 45 minutes, adjusted to its own oven, and it's good。