Yogurt chili cake
By VicentaLakin
This cake tastes like a cheesecake. It's soft and delicate. It's impeccable
Recipe Recommendations
- low powder 40g
- corn starch 25g
- yogurt 200g
- eggs of 4
- corn oil 45G
- sugar 55g
- lemon juice 4 drops
- sweetening
- roast
- an hour
- ordinary
Steps for Yogurt chili cake
1
Material classification weighing
2
The protein yolk is separated, the yolk is mixed with 10 grams of sugar, and it's mixed into corn oil, sour cream
3
Sifting corn starch and low powder
4
I'm going to mix it into a non-particle-free yellow paste
5
Protein and lemon juice are wet hair bubbles, which are added to 45 grams of sugar three times
6
Protein yolk paste is tuned with a cut hand
7
The oven is preheated, a small bowl of hot water is added to the oven, and an 8-inch mould is placed on it, and if it is a living bottom, tin paper is wrapped at the bottom to prevent water from entering. It's normal to put it in the middle and lower of the oven, 150 degrees, 15 minutes to bake, 120 degrees to bake for 35 minutes, with the water drying up for a little longer, and, when it's done, with the toothpicks and some wetness on the bottom. Turn it out
8
The cake is very delicateYogurt chili cake Make Tips
If there's a small crack in the face of the protein cake while it's being baked, it's a small fire in time, and I'm using fire up and down. In 15 to 20 minutes, 120 degrees, if it's still going to crack, it'll lighten up and roast for a long time. It's too much water. It's too wet. It's just a bowl