Yogurt cake
By VicentaLakin
It's hard to say no to a nice, soft cheesecake, each of which smells like chubby cheese, but it's too greasy to eat cheese cake in the summer, and it's very hot and fat. Sour cream cakes without a drop of oil are the best option for summer inflammation, and cakes made with bathing methods can be kept soft, so the addition of yogurt can make the cake taste more fertilized, and the entrance is ready to become like cheesecake. It's a low-calorie, high-season, and it's not easy to break a cake
Recipe Recommendations
- yogurt 200 grams
- eggs of 4
- low-gluten flour 50 grams
- corn starch 25 grams
- fine sugar 70 grams
- lemon juice few drops
- sweetening
- baking
- half an hour
- ordinary
Steps for Yogurt cake
1
Get the yogurt ready。
2
Add yolk to even。
3
Sifted low-banded flour and corn starch were added and rolled to a smooth-sliding。
4
Put the sugar in the eggs and freeze it。
5
Folded eggs, added a few drops of lemon juice and distributed to wet hair bubbles with an electric omelet。
6
Take a third of the protein cream, mix it with the yolk paste, evenly。
7
Put all the tumbled paste back into the protein cream, so that the tumbled to no particles。
8
The flat paste, all in the mold。
9
At the bottom of the oven, the oven is placed in an eight-point-full dish, the grill is placed on the penultimate floor, the mould is placed on and the fire is 160 degrees baked for 60 minutes。
10
Once out of the oven, you can take it out in the oven later, and then you can cut it off。