Light Ugart cake
By VicentaLakin
It's a cake where yogurt empties and cheesecakes don't fade, and it tastes very close to cheesecakes, but the heat is much lower than cheesecakes, the cake is wet, the mouth is soft, a little fruit, a cup of red tea or coffee is about to turn into a perfect, unburdened tea。
Recipe Recommendations
- yogurt 200g
- eggs of 4
- low-gluten flour 50g
- corn starch 25g
- fine sugar 70g
- lemon juice 4 drops
- sweetening
- baking
- half an hour
- ordinary
Steps for Light Ugart cake
1
Separate yolk and protein, sour yolk in the basin, one yolk and one yolk and then another。2
SIFT LOW-BANDED FLOUR AND CORN STARCH, Z-SHAPED MIXING TO DRY-FREE POWDER, TWO DROPS OF LEMON JUICE。3
When the protein is added to two drops of lemon juice, the sugar is added three times to the hard hair bubble, and the pellets do not flow. It starts at 160 degrees on the second time4
ADD ONE THIRD OF THE PROTEIN TO THE YOLK PASTE, ONE THIRD OF THE PROTEIN IN THE J FONT, AND THEN ONE THIRD OF THE PROTEIN5
Put the paste back into the remaining protein basin, with a soft and even mix。6
I'm going to pour in the oil-paper mold. At the bottom of the oven, put the grill on the second floor in the countdown, put the mold on it, 160 degrees, 70 minutes