No sour cream cake
By VicentaLakin
I just made the original yogurt and suddenly I wanted to make a yogurt cake. It's dry. It's a no-fried cream cake. I decided to make this yogurt cake the same way in order to get to the moist, grubby taste. Like cheesecakes, yogurt cakes are cold and wet. From a health point of view, yogurt cakes are low in fat and heat, especially after they are unoiled, and their fat content is extremely low, and the protein content is comparable to that of cheese. Counting it as powdered egg yogurt, the cost is just over $6 in a pack, and it's much cheaper than cheesecake。
Recipe Recommendations
- eggs of 3
- Sugar-free original yogurt 120 grams
- low-gluten flour 40 grams
- white sugar
- milk fragrance
- roast
- several hours
- ordinary
Steps for No sour cream cake
1
The material is co-mingled: cake powder, home-made sugar-free yogurt, eggs, protein fine sugar; eggs with a medium head size of approximately 55 grams per shell, with an actual egg weight of about 48 grams; and eggs with a shell of about 70 grams, with two。
2
The yogurt fell into the bowl and the egg was spun into a smooth slide。
3
The eggs are separated, the eggs are pumped into an oil-free, water-free bowl, the yolk is inserted into the raw yogurt and mixed with the eggs。
4
Low-banded flour sifted into yolk cream。
5
Smuggled yolk paste with fine particles; the yolk paste is thin, it cannot be lifted with an eggbeater, and can flow down quickly and smoothly with a small spoon。
6
The egg purifiers use electrically to stir up a rough bubble at a low rate and add fine sugar three times, namely, when a thick bubble is out, when a white hair bubble is out, when a fine, threaded white hair bubble is out; when the protein is thin and bright enough to feel a slight resistance to an egg attack, the egg paste is wet with a big hook; and when the oven is preheated with protein, it takes cold water from an oven larger than the mould, enters the oven and warms with the oven。
7
One third of the protein is taken into the yolk paste and mixed equally with the egg。
8
Put the yolk paste in the protein pan, flip it up and down with a razor or evenly。
9
Fine and glamorous cake paste。
10
Six inches of cheese molds were laid early on in the bottom with a oil sheet, and the cake was scraped into the mould, the surface was levelled, and the emulsors were slightly shaken。
11
Put the paste with cake in the oven so that the water level reaches one third of the mold; first, 170 degrees up and down, 10 minutes。
12
This is a 10-minute state of bakery, where the surface has risen slightly; the temperature has been reduced to 120 degrees above and below, 70 minutes (i.e., 1 hour and 10 minutes) to roast and 30 minutes to boil。
13
Don't take off the mold, put the freezer in one night and take off the mold the next day; you can brand the cake with a much more refined pattern, slice it up, taste it nice and wet and smell it unique。
14
No sour cream cakes, fine tissues, good tasteNo sour cream cake Make Tips
1. Homemade yogurt can be replaced with raw yogurt purchased in supermarkets because it contains sugar volumes, so proteins can be reduced by 5-10 grams with sugar; 2. Protein should not pass through hardness, and wet big hooks are in the best condition; 3. Water bathing can increase humidity in ovens, keep the cake internal wet and do not open crack when hair rises; if cracking occurs, the temperature can be lowered and baked longer; and the temperature and timing of roasting can be adjusted to the actual conditions of the use of the oven。