yogurt cake
The yogurt cake made this time has a super delicate taste and a great taste. Friends who like desserts may wish to give it a try.
Recipe Recommendations
- low powder 70 grams
- corn starch 30 grams
- lemon juice 5 drops
- butter 50 grams
- eggs 5
- white granulated sugar 40 grams
- sweetening
- baking
- several hours
- ordinary
Steps for yogurt cake
1
1. Prepare all materials. Heat butter over water until melted.
2
Allow to cool, add yogurt and stir well.
3
Add egg yolks one by one and stir well.
4
Add sifted low flour and corn starch and stir well. The yogurt paste is finished.
5
Put the egg whites into the egg beating bucket and add 5 or 6 drops of lemon juice.
6
Add white sugar in three times and beat with an electric whisk until firm and frothy.
7
Take one-third of the protein paste and add it to the yogurt paste and stir well.
8
After stirring well, pour into an egg beating bucket and stir well with the remaining egg white paste (be careful not to stir in circles, as it will be easy to defrost).
9
Pour it into a mold, lay oil paper in the mold, and shake out bubbles.
10
Preheat the oven in advance and put a cup of hot water in the bottom of the oven. 160 degrees, middle layer, let cool for 80 minutes, and then inverted and demoulding.yogurt cake Make Tips
1. The original formula used old Beijing yogurt, and I used New Hope yogurt, which tasted equally delicious. 2. Add the egg yolks one by one when stirring. Wait for one egg yolks to stir evenly before adding the next one. 3. Add white sugar in three times when beating the egg whites. 4. When baking cakes, cover them with tinfoil after coloring. 5. This cake tastes better if it is cooled and demolded and refrigerated overnight. 6. It is normal for the baked cake to shrink slightly.