Yogurt cake
By VicentaLakin
Seven eggs were used to bake in a little silica, but for a long time it was not necessary to find them, and they were all poured into an eight-inch cake. So if the eight inches are baked, it's best to take the weight of one or two eggs proportionally。
- milk fragrance
- roast
- several hours
- ordinary
Steps for Yogurt cake
1
The omelet and yolk are separated into two clean, oil-free basins。
2
The yolk is evenly mixed with sugar and corn oil。
3
Pour 360 grams of yogurt。
4
Smash even。
5
Smash even。
6
加入低粉Smash even。面粉加入糊内很难拌开，刮刀拌至无干粉，用打蛋器Smash even。
7
蛋黄糊内加入三分之一蛋白糊Smash even。
8
The yolk paste is split twice, and each time a third of the protein is added to the paste, evenly mixed with a razor。
9
Put all the mixed yolks in the rest of the protein。
10
It's tumbled。
11
The moulds are outsourced a layer of tin paper to prevent infiltration of water in the oven. I'm going to dump the cake in the cake。
12
Picking up the mold a little shock, blowing out the bubble。
13
The oven is filled with hot water, the oven is 170 degrees warm for 10 minutes, the cake mold is placed in the oven and 150 degrees water-seated for 80 minutes。
14
Take out the toothpicks or chopsticks and then take them out, if the sticky paste on the chopsticks is not cooked, until the chopsticks are clean. This one's not ripe. It took another 20 minutes。
15
Done. The water in the midway grill dried up and added water。
16
Take the cake down on the board。
17
Cut。
18
Very delicate。