Yogurt cake
By VicentaLakin
Recipe Recommendations
- eggs of 5
- yogurt 200g
- vegetable oil 50g
- low-gluten flour 70g
- corn starch 10g
- fine sugar 50g
- milk fragrance
- roast
- an hour
- ordinary
Steps for Yogurt cake
1
The moulds are coated with a layer of oil paper and some edible oil on the four walls, which makes it easier to disfigure when the product is finished。
2
The yolk and the protein are separated, and the big bowl of protein must be free of water and oil, otherwise the protein is hard to pass。
3
Put yogurt, vegetable oil (sortless), low powder and starch in a big bowl of yolk。
4
IT'S A Z WORD。
5
It's all mixed into a non-particle, very delicate yolk paste。
6
The protein is filled with 50 grams of fine sugar, which can drop two drops of lemon juice if the egg is too heavy。
7
Pumping protein with an eggbeater。
8
This wet protein。
9
Take a third of the protein cream to the yolk paste。
10
IT'S A Z WORD。
11
It's so mixed and even。
12
Put the yolk paste in the remaining protein cream。
13
IT'S Z-MIXED. IT'S FULLY MIXED。
14
Down into the mold, nine points or very full. If you're not skilled, you can put the cake in the bag, cut your mouth and squeeze it into the mold。
15
Bump it, scratch it. Water bathing, under the mould, a large tray filled with 1.5 cm of hot water, and then put the cake mold in。
16
The oven is preheated at 180°C for five minutes. Start cooking, 160°C, fire, 60 minutes。
17
When it's over 45 minutes, see if it's too dark, and if it's too deep, put a layer of tin foil on the face of the cake and then continue to bake。
18
The finished product: fine, fragrance。
19
Yogurt cake, two hours colder, tea and breakfast are good。