yogurt cake
By SalmaBraun
While thinking about the cheesecake suitable for rice cookers, I vaguely felt that the cake in a water bath might be suitable for rice cookers. During constant experiments, I gained a new understanding of the powerful moisturizing function of rice cookers, and I tried to make it. Love yogurt cake, the situation is really ideal
Recipe Recommendations
- sweet and sour
- braised
- an hour
- ordinary
Steps for yogurt cake
1
Preparation ingredients: yogurt, eggs, low flour, corn starch, butter, sugar (egg separated egg white, egg yolk)
2
The butter melts in water
3
Add 4 egg yolks to the melted butter and stir well
4
Add yogurt and mix well
5
Mix the low flour and corn starch, sieve, add in time and mix well, set aside
6
Add 4 egg whites to all the sugar and beat until nearly dry and frothy
7
Stir the beaten meringue and egg yolk paste until mixed
8
Put in an electric rice cooker (use the most common 650W electric rice cooker), press the 'Heat' button, wait for the jump to 'Keep warm', and then keep warm for 20 minutes. Press the 'Heat' button again, wait for the jump to 'Keep warm' and then keep warm for another 20 minutes
9
Remove the inner liner of the rice cooker and let cool, upside down in the basin, and refrigerate for more than 4 hoursyogurt cake Make Tips
1. The end of the time was still a little scorched. No matter how short the time was, I was worried that the cake would not be ripe. Later, I tried to lay oil paper on it, and the problem of scorched bottom was solved. 2. After refrigeration, you need to cut it with a hot knife so that the cut surface can be beautiful ~~ It's really good, with exquisite organization and dense taste!