It's a nice, low-fat-free yogurt cake
By VicentaLakin
Do you like the taste of yogurt cake and worry about eating too much fat to eat? It doesn't matter. This creamless cake is baking in a water bath. It's so delicately organized, it's ready to enter. It tastes like cheesecake, but it's much cheaper, and it's not fatter。
Recipe Recommendations
- eggs 3 only
- yogurt 120 grams
- fine sugar 35 grams
- low-gluten flour 25 grams
- corn starch 15 grams
- lemon juice few drops of
- sweetening
- roast
- an hour
- senior
Steps for It's a nice, low-fat-free yogurt cake
1
Prepare all the raw materials。
2
The moulds were used to clean and dry the moisture。
3
Dissociate egg yolk。
4
The yolk adds yogurt。
5
It's even with a manual omelet。
6
Low-banded flour and corn starch are sifted into yolk paste。
7
Smuggles into thin, non-particle-free paste, static。
8
Add a few drops of lemon juice to the eggnob and a little sugar。
9
An electric omelet hit a wet hair bubble。
10
One third of the protein is added to the yolk paste, evenly mixed with a razor。
11
Cutting the good paste down into the remaining proteins and slashing it with a razor into a smooth, thin paste。
12
Put the pasta in the mold。
13
Put the mold in a dish with water。
14
The oven is preheated, the oven is placed in the lower floor for 150 degrees and 40 minutes。
15
After the baking process has been completed, the oven power is closed and the cake is put in the oven to cool it out。
16
Look at the cake's tissue, tiny and smooth。
17
The bottom of a baked cake can see it's young, but it doesn't stick。It's a nice, low-fat-free yogurt cake Make Tips
THIS FORMULATION IS THE 4-INCH CORE CAKE MODEL OF UN 16300. YOU CAN ALSO USE A 6-INCH ROUND. 2 X 4 INCHES OF HEART-SHAPED CAKE MOLDS, WHICH RISE HIGH WHEN BAKED, BUT DO NOT COME FULL, AND WHEN COOLED, THEY SHRINK. 3 AND THE PROTEINS GET TO WET HAIR BUBBLES, AND THE TASTES THAT AFFECT THE CAKE. 4. WATER BATHING SHOULD PREFERABLY BE BASED ON SOLID SUBSTRATE MOULDS, WHICH REQUIRE MULTIPLE LAYERS OF TIN PAPER, OTHERWISE THEY ARE EASY TO ENTER. 5. THE TEMPERATURE AND TIME OF THE OVEN SHOULD BE ADJUSTED AS APPROPRIATE. THE BOTTOM OF THE BAKED CAKE CAN BE SEEN TO BE YOUNG, BUT NOT STICKY. IF THE BOTTOM OF THE CAKE IS STICKY OR UNFORMED, CHECK IF THE CAKE IS FULLY COOKED. OR YOU'RE USING A LIVE BOTTOM MOLD. THE BOTTOM IS IN THE WATER. 7. IT IS RECOMMENDED THAT THE DISHES BE BAKED AT THE BOTTOM OF THE FLOOR, EASILY COOKED. THERE'S WATER IN THE OVEN. DON'T WORRY ABOUT THE BOTTOM。