Yogurt Cake

Overview

A pair of delicate warm hands hold the tenderness of my heart. Occasionally, the thin autumn wind passes by, floating the fluttering thoughts. In the prosperity and decline of life, the most beautiful thing is the accompanying sweetness, just like the light and soft yogurt cake. I like to put it on the tip of the tongue and let it melt slowly, let the milk fragrance float on the tip of the tongue, and let the memory linger for a long time...

Tags

• baking
• children
• afternoon tea
• cake flour
• corn starch
• egg
• thick yogurt
• unflavored vegetable oil
• fine sugar
• lemon juice

Ingredients

Steps

1. 1 Prepare materials; mix cake flour with cornstarch; filter the yogurt with homemade sugar-free full-fat Caspian yogurt, which is very thick;

   

2. 2 Prepare 2 clean containers (no oil and no water), separate the egg white and egg yolk,

   

3. 3 Add vegetable oil to egg yolks and beat with a whisk until emulsified;

   

4. 4 Add the yogurt and continue to beat with a whisk until smooth;

   

5. 5 Sift in the mixed flour and cornstarch,

   

6. 6 Use a spatula to cut and mix evenly. No dry powder can be seen. It doesn't matter if there are a few particles;

   

7. 7 Add a few drops of lemon juice to the egg whites, beat with a whisk at low speed until the egg liquid has fine bubbles, add fine sugar all at once, beat at medium speed until wet peaks form;

   

8. 8 Before adding the meringue, use a whisk to stir the egg yolk paste a few times, add 1/3 of the meringue to the egg yolk paste, mix evenly and pour it back into the meringue;

   

9. 9 Cut and mix the batter evenly again, pour it all into the mold, and use a spatula to smooth the surface;

   

10. 10 Preheat the oven to 145 degrees for the upper heat and 140 degrees for the lower heat. The grill is on the lower floor. After preheating is in place, put a stainless steel baking pan, pour hot water, and put the mold into the mold. The height of the hot water accounts for 1/3 of the mold. When preparing the materials, boil a pot of boiling water and let it cool naturally. The specific temperature has not been measured;

    

11. 11 The baking time is about 50-60 minutes. When the time is up, turn off the heat, take out the stainless steel baking sheet, keep the cheese mold in the oven, cover the surface with tin foil, and wait until the cake cools naturally;

    

12. 12 After taking out the mold, put it into a fresh-keeping bag and put it in the refrigerator before eating; the surface of the cake is slightly cracked and the cake will naturally shrink after cooling;

    

13. 13 Low-fat cake, easy to eat