Yogurt cake
By VicentaLakin
I don't like cake because most cakes are sugary, oily, heaty, but my daughter likes it, and I went into the bakery kitchen for her, where I found healthy foods -- pumpkins and yogurts -- most of my food is about pumpkins and yogurt. I've made this cake four times, and every time there's progress and surprise. When I get off work, I'm going to make the cake, and when it smells like milk all over the kitchen, I'm hungry, and I'm moved by my commitment! I walked into the baking world and couldn't stop. Is that the charm of baking? I know, I'm in love with her。
Recipe Recommendations
- eggs of 4
- low-gluten flour 50g
- homemade yogurt 200g
- corn starch 25g
- corn oil 35g
- fine sugar 55g
- lemon juice few drops
- sweetening
- baking
- an hour
- senior
Steps for Yogurt cake
1
Homemade yoghurt, 120g raw yogurt, 600ML fresh milk, plastic box in yogurt milk removes open-water burning, disinfection, drying and pouring into a box of raw yogurt, one third of fresh milk, evenly mixed, pouring into the remaining milk, full-blown, electrified in the yogurt for eight hours, removes the yogurt box and cools in the fridge in half an hour. When making the cake, call it 200 g and put the rest back in the fridge。
2
Get your food ready
3
Prepare two oil-free and water-free pellets for the eggs, one for the eggs and one for the yolk
4
Corn oil is added to the yolk basin three times, mixed by hand with an egg-beater, mixed with yogurt, and continues to mix evenly. Volume
5
Low powder mixed with corn starch, sifted into the yolk paste, evened with a razor
6
Add a few drops of lemon juice to the egg cleaners, three drops of sugar into the egg cleaners, a mid-speed electric omelet to wet hair bubbles, and raise the big hook with a downside to the egg
7
At this point, the preheat oven is 150 degrees, a third of the protein cream is added to the yolk paste and evened with a razor
8
And then back to the rest of the protein cream, cut evenly
9
It's coming up high
10
The grill pours into the hot water, puts it in the mold, 150 degrees down, 50 minutes
11
When it's done, the power is turned off, the oven is removed, the mold is replaced by the oven, the oven is re-entered into the oven, the oven is re-cooled and removed, and a fresh bag is placed in the freezer。
12
Product Map Advantage
13
BeautifulYogurt cake Make Tips
1. Aqueous cakes should preferably be baked on a fixed floor and live bottoms wrapped in tin paper. 2. An egg clean-up not to be too hard in order not to break during the roasting process. Three, yolk paste would be better sifted, so the inside of the baked cake would be more elaborate. 4. The temperature and time of the oven may be adjusted for its own condition. Five, I've got a combination of the recipes of a couple of chefs, along with the lessons of failure. I made this cake four times in a row, and in the first and second barbecues, it cracks like the Great Canyon of East Africa, without refuelling, with a strong mouth, with sour milk reduced in the third and fourth formulations, increased corn oil, doubled the amount, split slightly, and baked the cake back。