Yogurt cake
By VicentaLakin
LONG TIME NO CHEESECAKE. I MISS THAT SMELL, BUT IT'S THE ENERGY THAT KEEPS ME AWAY. I JUST MADE A CAN OF YOGURT AND TRIED TO MAKE THIS CAKE. IT TASTED GOOD. IT'S A LITTLE WARM, BUT IT'S MUCH BETTER THAN A CREAM CHEESE. THE CAKES ARE STILL SOFT, AND AFTER A NIGHT OF COLD STORAGE, THEIR TASTES ARE WARMER, SOFTLY WITH A LITTLE Q。
Recipe Recommendations
- protein of 3
- egg yolk of 3
- Yogurt (homemade) 120 grams
- animal whipped cream 25 grams
- fine sugar 40 grams
- unsalted butter 35 grams
- low-gluten flour 30 grams
- corn starch 15 grams
- lemon juice few drops
- sweetening
- baking
- an hour
- simple
Steps for Yogurt cake
1
The yolk+ yogurt mix is even。
2
Butter melts slowly into yogurt paste while it is warmed up。
3
Low-banded flour and corn starch sifted and fell。
4
Put the paste evenly, side by side。
5
A few drops of protein + lemon juice, and a single third of the fine sugar is added when the protein is punched with an egg-beater until it appears in the form of a coarse fish eye。
6
A third of the sugar is added when the protein continues to become slightly thicker and thinner。
7
And if you keep smuging, you hit the protein with a thicker texture on the surface, you pour the rest of the sugar in。
8
Keep hitting it for a while, when the protein is wet and bubbled, and when the egg-beater is lifted, the protein pulls out the small angle. The protein doesn't have to be too hard, or the taste of the product will dry
9
One third of proteins to the yolk paste: evenly smoothly (twirled from the bottom up, not entangled, so that the protein does not tumble)。
10
All the diluted yogurts were poured into the remaining protein paste, evenly mixed。
11
The emulsions are coated with oil or gasket paper, poured into the mix of the good paste (covered with tin paper outside the living base model), stunned the bubble, poured hot water on the grill (two thirds of the mold), preheated in the oven, midwater bathing for about 60 minutes。
12
There is no need to rebut the stove, either by eating it directly, or by wearing a skin-covered freezer, which is better。Yogurt cake Make Tips
I refrigerated it overnight before cutting it open and eating it. The taste is relatively moist. It is not recommended to use milk instead of the light cream in the formula. I have tried using milk, but the taste is very different. With light cream, the taste is more like cheesecake and more moisturizing. The yogurt in the recipe. I use homemade ones. If I choose commercially available ones, I suggest the thicker the better, and the stronger the taste.