No sour cream cake
By VicentaLakin
The cheesecake tastes fine, but it's hot and delicious, but it's not eating much. More importantly, it has no oil, no sugar, no powder, no burden! The advantages of frequent yogurt are described below: it is not only delicious, but also of nutritional value, and it is of great benefit to the human body, such as preventing cold, promoting digestion and calcium supplementation, and improving the body ' s immunity. For women, it is often used to prevent gynaecological infections and to protect themselves from radiation, which is a healthy food for their families。
Recipe Recommendations
- thick yogurt 120g
- low-gluten flour 30g
- corn starch 30g
- eggs of 3
- white granulated sugar 35g
- White vinegar or lemon juice few drops
- sweetening
- roast
- several hours
- ordinary
Steps for No sour cream cake
1
Preparing materials (the amount of the formula, which would make a 6-inch-round cake)。
2
Protein yolk separation. The yogurt drops into the yolk and mixs it evenly (with thick yogurt, which is the only yogurt I have at home, which is also good, but must be thick)。
3
Low-banded powder mixed with corn starch, sifted into a mixed yolk paste, evenly mixed。
4
The mixed yolk paste is put on the side。
5
Pass the protein. Add white sugar three times, and send protein to a rigid hairble state (not to mention that the pots that emit protein must be free of water and oil, otherwise the protein is difficult to pass out). (Step-by-step description of the various states in which the protein is passed)
6
As illustrated, the head of the eggbeater is bent to the point of wet hair bubble。
7
The head of an egg-beater is a straight-angled triangle, which is a rigid bubble state. We'll be fine
8
The hard-floated protein paste, the pelvis rebutt, and the proteins in it don't flow。
9
Take a third of the distributed protein paste, put it in the yolk paste, and double it up and down。
10
The paste, which is mixed up and down quickly, will be evenly mixed in the remaining protein paste (must be fast, and mixed up and down so that the cake does not melt)。
11
A smooth cake paste, smooth and thin, without particles. Into the mold, a few strokes hit the bubble。
12
Cy paper on the exterior bread (or not packaged), placed in the middle of a pre-heated oven, with an upper and lower fire of 150 degrees for 60 minutes (the last 10 minutes can be increased to 160 degrees, with attention paid to ensuring that if the top colour is even, the top paper is covered to prevent over-coloring)。
13
I use water baths, and I put the oven in the bottom of the oven, and I pour some water in the oven. And put the cake on the grill. If you're in trouble, it's okay to bake。
14
Roast out of the oven. Just put natural cooling on it. When the cake cools, it shrinks, and it's out of shape, so you don't have to put a pin on the grill or leave a print like mine
15
It's finished, it's ready. It tastes like cheesecake, but it's healthier
16
It doesn't look good, but it tastes good! It's easy. No oil, no sugar, no powder, no good and healthy! You guys can try itNo sour cream cake Make Tips
One, the amount of the formula, can make a six-inch cake. The amount of yogurt that I use is sweet in itself, and the amount of sugar can be reduced according to a population taste, but without much reduction, too little sugar loses its taste and taste. 3. When the final cake is mixed, it must be quickly rolled up and down, over-mixed pasta, so that the protein will melt and the baked cake will feel hard. Four, baked cake, stick a toothpick in it, don't stick a toothpick on it, that means the cake is cooked. Five, my oven is 150 degrees for 50 minutes and 160 degrees for 10 minutes. Each oven has its own temper, so, depending on your oven characteristics, the temperature and timing are adjusted properly and the colour is observed during the roast。