yogurt cake
By BartWeimann
Since I made a successful and perfect cake last time, my confidence in baking has been restored immediately. As long as I master the essentials, making cakes has become a simple matter. Hehe...
Recipe Recommendations
- light cream 20ML
- eggs of 3
- low-gluten flour 30 grams
- corn starch 15 grams
- white sugar 50 grams
- milk fragrance
- baking
- an hour
- ordinary
Steps for yogurt cake
1
Remove the yogurt from the refrigerator and place it at room temperature. Mix with the liquid butter and stir until evenly and without grains.
2
Pour in the light cream and stir well.
3
Add egg yolks and stir well.
4
Mix low flour + corn starch, sieve and add.
5
Stir until completely free of particles to form a yogurt egg yolk paste.
6
Take another basin and add white sugar in portions.
7
Whisk the protein solution until the upper part of the egg beater is slightly curved and there is a fish-hook in the basin.
8
Take 1/3 of the protein paste, add it to the yogurt paste, and mix well by cutting and mixing.
9
Pour all the mixed yogurt paste into the protein bowl, cut and mix well from the edge down to form cake liquid. (Be careful not to stir in circles, otherwise the egg white will be bubbled and the cake will collapse. The height of the cake is held up by the bubbles, which I learned after many failures)
10
Pour the mixed cake liquid into a tinfoil wrapped mold, and knock twice vigorously to exhaust.
11
Place the cake mold on a baking sheet, pour hot water into the baking sheet, and place it in the preheated oven.
12
On the middle level, fire on and off, 160 degrees for 60 minutes.
13
Freshly baked yogurt cake, round and fat, very cute.