Marbled yogurt cake
Overview
The clear-fat yogurt cake has a soft texture. You won't gain weight if you eat more. It's more delicious than cheesecake. It's simple and crude to make. Last night, I wanted to get up early and make a cake for breakfast. I wanted to change the taste for my foodie husband at home, but I didn't want to make a cake that was too sweet, so I made a simpler yogurt cake. I happened to drink up the original yogurt on the first day, leaving the yellow peach flavor, but the yellow peach flavor was baked until it was so fragrant!
Tags
Ingredients
Steps
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Ingredients picture
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Add 15 grams of sugar to yogurt and mix well
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Add 5 egg yolks
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Add the egg yolk and mix in a Z-shape
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Sift in the flour and stir evenly in a Z-shape
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Melt butter over water
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Add butter in the same zigzag shape and mix well
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Stir until the butter and batter are combined
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Beat the egg whites until they are oil-free and water-free
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Pour in a little rum
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Add 30 grams of white sugar in three batches, add the first time to make coarse fish-eye foam at high speed, add the second time when the foam is fine, and finally add the remaining white sugar and beat the egg whites at low speed when the foam is fine
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Whip it into a wet meringue. A meringue with obvious small hooks on the sharp corners is enough
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Add the meringue to the egg yolk batter in three batches and stir well
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Do not stir, stir evenly from the bottom up
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Stir evenly to form yogurt cake batter
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Pour the yogurt cake batter into the square baking pan and pop out the air bubbles
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If there is a little left in the pot, add some red yeast powder and mix well
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Put the red cake batter into the piping bag, cut it at the bottom and squeeze it randomly on top of the white, and use a spatula to make random patterns
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Preheat the oven to 160 degrees, use the water bath method, and bake for 30 minutes
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After roasting, sprinkle some soup powder
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Very soft texture
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Finished product
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Healthy and delicious desserts
