Summer light snack - oil-free date puree yogurt cake
Overview
The hot summer days can make people feel irritated and prone to loss of appetite, especially greasy food, which can make people lose their energy. There is no urge to eat when faced with delicious food. But as the saying goes: People are like iron, rice is like steel. Abnormal diet will affect your health. Is there any way to increase appetite? At this time, you might as well choose this refreshing little cake to tempt your stomach.
Tags
Ingredients
Steps
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Separate eggs: Take a clean, water-free and oil-free container and separate the egg whites and yolks. There must be no yolks in the egg whites. (My experience is: after cracking an egg, just use a small spoon to scoop up the yolk. As long as the action is gentle, the yolk will not be so fragile.) Weighing: Weigh other ingredients separately. Sift the flour twice and add yogurt and jujube puree directly to the egg yolks (this saves the cleaning of two containers)
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Whip the egg whites: Beat the egg whites at low speed and add the sugar in three additions. Beat the egg white until it becomes wet foam and has curved peaks. (See the picture below for the final finished state)
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Beat the egg yolk paste: directly use the electric egg beater that just beat the egg whites, beat the egg yolks, yogurt and jujube paste evenly, no need to beat, just beat until combined. After beating, pour in the sifted flour and continue beating until even and without lumps. (Doesn’t this save you a manual egg beater? It’s really fast and good. You don’t have to worry about the batter becoming glutenous. It’s not as fragile as you think. Of course, you must use the right flour, which is cake flour)
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Preheat: At this time, preheat the oven to 160°. Cut and mix: Take one-third of the meringue and egg yolk paste and mix well, use a spatula to mix well like stir-frying. Pour the mixed batter back into the meringue and continue to mix evenly.
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Pour into the mold: Pour the mixed batter into the six-connect mold and shake it twice to remove any big air bubbles. Baking: Water bath method, place the mold in a baking pan filled with warm water, cover half of the mold with water, 160° for 35 minutes. After the cake is baked, continue to simmer in the oven until it is completely cool and refrigerate before unmoulding.
