yogurt cake

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1. Sift the low flour and corn starch for later use;

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2. Cut the butter into small pieces and heat it in water to melt;

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3. Pour the melted butter into the yogurt and mix;

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4. Separate the egg yolk from the egg white, add it to the mixture of yogurt and vegetable oil, and stir well;

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5. Pour the sifted flour into the egg yolk paste;

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6. Mix well;

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7. Pre-beat egg whites at low speed with an electric whisk;

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8. Add the white sugar to the egg white in three times, and stir the egg white in a vulgar-medium-high speed manner;

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9. Beat the egg white until wet and beat. When you lift the egg beater, you can clearly see the egg white forming a small pointed hook shape;

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10. Pour the egg white into the egg yolk paste batch by batch;

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11. Use cutting and mixing every time, fully mix the two, and pour them into the mold;

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12. Finally, shake it a few times on the flat plate to eliminate the large bubbles. Place in preheated oven and bake. 170 degrees, about an hour.

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The state after demoulding.

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Then cool for a while and you can eat it.

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It can also be loaded into small molds.

1. Note after entering the oven: Pour hot water into the baking sheet and place it on the bottom of the oven. Place the mold on the grill and place it in the middle layer. (My oven is small, so I put the molds directly on a baking sheet filled with hot water.) 2. Beat egg whites: After the eggs are taken out of the refrigerator, you don't have to return to room temperature, just beat them directly. The low-medium-high-speed approach improves efficiency. 3. Let's talk again about being careful about cutting and mixing: After adding the egg white, turn up the egg yolk paste from the bottom, and use a spatula to draw the word 8 back and forth on the batter. Several methods have been tried, and this method works best. The purpose of cutting and mixing is to prevent defoaming during mixing, but defoaming is inevitable. We just need to proceed carefully and don't care too much. 4. The key to success: The choice of molds is crucial, try to use small molds. Don't fill the batter full, just fill it with 8 minutes. The next step is critical: different ovens have different temperatures, and I give the temperature at which I have been successful: 170 degrees. After roasting for 50 minutes, move the grill to the middle and lower layers to prevent the bottom layer from getting too wet and coloring too deeply. Continue baking for 10 minutes, remove the small mold, leaving only the right mold to continue baking for 10 minutes. 5. It is normal that the bottom will be a little moist. Refrigeration for 3-4 hours is practical and tastes better.