yogurt cake
By VicentaLakin
Recipe Recommendations
- Mengniu Lao Yoghurt 200 grams
- low powder 45 grams
- corn starch 20 grams
- sugar 60 grams
- butter 50 grams
- egg yolk of 4
- egg white of 4
- lemon juice 3 drops
- sweetening
- roast
- an hour
- senior
Steps for yogurt cake
1
Prepare all the ingredients.
2
Sift the low flour and corn starch twice to set aside.
3
Stir the yogurt well
4
Add the melted butter and continue to beat evenly.
5
Add the whipped egg yolk in three times.
6
Continue to beat evenly, then sieve in the powder.
7
Use a spatula to stir evenly to form a smooth, particle-free egg yolk batter.
8
Add 3 drops of lemon juice to egg white.
9
Whisk to foam.
10
Whisk well each time before adding the next time.
11
until it is formed into a rigid foam that can erect sharp corners.
12
Add the egg white into the egg yolk batter in three times, and use a spatula to copy evenly
13
Then pour it into a mold and shake out air bubbles.
14
Add appropriate amount of water to the baking sheet.
15
Preheat oven to 160 degrees and place on baking sheet.
16
Bake for 60-70 minutes, remove and let cool before demoulding.yogurt cake Make Tips
It's good to use the original yogurt. I think the cake made with less moisture in the old yogurt tastes very good and tastes better than the one I make with ordinary yogurt.
When stirring the yogurt royal oil mixture and egg yolks, wait for one egg yolks to stir well before adding the next one before continuing to stir well.
Add white sugar in three times when whisking the egg whites, rather than pour it all at once.
When mixing the egg white and cake liquid, be sure to quickly flip it up and down until evenly. Don't draw circles and stir to avoid defoaming.
I use mousse rings, so I need to wrap them in tinfoil to prevent the batter from flowing out.
After baking, let it cool before demoulding.
When stirring the yogurt royal oil mixture and egg yolks, wait for one egg yolks to stir well before adding the next one before continuing to stir well.
Add white sugar in three times when whisking the egg whites, rather than pour it all at once.
When mixing the egg white and cake liquid, be sure to quickly flip it up and down until evenly. Don't draw circles and stir to avoid defoaming.
I use mousse rings, so I need to wrap them in tinfoil to prevent the batter from flowing out.
After baking, let it cool before demoulding.