Carrot yogurt cake
Overview
This 8-wire stand carrot cake mold is very cute. I usually buy this mold to make the children at home happy. Since it is for children, not only does it have to be cute, but the food made must also be low-fat and low-calorie to make it healthier for children. I bought two carrots today and made this oil-free and low-sugar carrot yogurt cake on a whim. Carotene, also known as small ginseng, is rich in carbohydrates, fats, volatile oils, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanins, calcium, iron and other nutrients. However, children generally don’t like eating carrots because they think they have a strange taste. Steaming carrots will not only make them more nutritious, but also give them a sweet taste. The carrot yogurt cake baked using the water bath method tastes like cheese cake, delicate and soft, especially suitable for children.
Tags
Ingredients
Steps
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Steam the carrots and crush them into small pieces with a spoon
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Pour into a food processor, add 80 grams of yogurt and blend into a paste.
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Prepare other ingredients
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Weigh out 60 grams of carrot yogurt paste
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Add egg yolk
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Use a hand mixer to beat evenly
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Sift in the mixed low-gluten flour and cornstarch
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Use a whisk to make a Z-shape and stir until it becomes a uniform and smooth batter. Let it rest for later use
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Add caster sugar in portions to the egg whites and beat with an electric mixer until wet peaks form.
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Take one-third of the egg whites and add it to the egg yolk paste
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Cut and mix evenly
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Then pour it into the egg white basin
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Cut and mix evenly into a fine batter
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Put the piping bag into the cup and pour the batter
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Squeeze the batter into the mold
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Put the mold into the preheated oven, water bath method, 150 degrees, 20 minutes.
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After taking it out of the oven, place it on the grill to cool
