Yogurt cake
By VicentaLakin
The yogurt cakes have been made several times, they used to be butter without exception, and this time the decision changed a little bit, but it tasted a little bit different, but it didn't feel like it when it was hot and cold, but more friends liked the effect of freezing. This time, the butter was replaced with corn oil (which could also be replaced by other vegetable oils without special tastes) and with a lovely Vinny mold (although it's a bit like a pig), and there was a slight change in approach, although it was a small change, but we all felt it differently. I've got a paper cup, five cups, a four-packed Vinny mold, and I've got eight cups, because I've got a full glass, probably nine cents。
Recipe Recommendations
- milk fragrance
- baking
- three-quarters of an hour
- ordinary
Steps for Yogurt cake
1
Protein and sugar are hit three times to the point of rigid bubble。
2
You don't have to wash the eggwasher, you have to order yolk, and you have to hit it in a slightly dense state。
3
Oil is added to the yolk after each time the last oil is fully mixed into the yolk。
4
Add yogurt。
5
Mix it up。
6
Powder and corn starch are sifted, sifted into yolk, mixed。
7
Split the protein three times with the yolk。
8
I'm going to put it in the oven。
9
The middle of the oven, 170 degrees, bathing, 35 minutes。Yogurt cake Make Tips
Ingredients: corn oil 48 g yogurt 200 g eggs 4 low flour 40 g corn starch 28 g fine sugar 50 g
Baking: Middle layer of oven in 170-degree water bath for 35 minutes
By the way, many food lovers have asked what the water bath method means. Here is a general explanation. There are generally two types of water bath methods:
1. Put water into the baking sheet, wrap the mold (movable bottom mold) with tinfoil, and place the mold directly in the water on the baking sheet to bake.
2. Put water in the baking sheet, place a baking net on the top layer of the baking sheet, and place the mold on the baking net to bake without wrapping tin foil.
I usually use the second method, which feels more convenient.
Cold water was added to the baking plate, and I also added hot water. The two kinds of roasting seemed to be not much different.
Summarize the yogurt cakes made with different oils:
1. The biggest difference I feel is that it feels lighter when made with corn oil. In the words of the bear, it feels like I haven't eaten it.
2. The butter version is more like light cheesecake, especially after refrigerated.
3. Bear said that yogurt made with corn oil feels heavier, but I didn't pay much attention to it.
In short, both taste good, try different.
Baking: Middle layer of oven in 170-degree water bath for 35 minutes
By the way, many food lovers have asked what the water bath method means. Here is a general explanation. There are generally two types of water bath methods:
1. Put water into the baking sheet, wrap the mold (movable bottom mold) with tinfoil, and place the mold directly in the water on the baking sheet to bake.
2. Put water in the baking sheet, place a baking net on the top layer of the baking sheet, and place the mold on the baking net to bake without wrapping tin foil.
I usually use the second method, which feels more convenient.
Cold water was added to the baking plate, and I also added hot water. The two kinds of roasting seemed to be not much different.
Summarize the yogurt cakes made with different oils:
1. The biggest difference I feel is that it feels lighter when made with corn oil. In the words of the bear, it feels like I haven't eaten it.
2. The butter version is more like light cheesecake, especially after refrigerated.
3. Bear said that yogurt made with corn oil feels heavier, but I didn't pay much attention to it.
In short, both taste good, try different.