Tender and delicious~yogurt cake

Overview

I finally understand why Qifeng is called Qifeng, because it makes people crazy! ! I especially like to eat the cheese cake from Uncle Chesi’s house. Later I gradually tried to make cakes using the water bath method, and then it became my true love. This cake tastes a bit like Uncle Chese’s house, and it is not easy to fail. Let’s go~~

Tags

• baking
• children
• cake
• afternoon tea
• corn starch
• egg
• low gluten flour
• salad oil
• sugar
• white vinegar
• yogurt

Ingredients

Steps

1. 1 Separate the egg whites and egg yolks, add salad oil to the egg yolks, mix thoroughly with a whisk, add yogurt, mix thoroughly, then add sifted low-gluten flour and cornstarch, mix thoroughly again, it doesn’t matter if you stir for a while, the picture shows the stirred batter

   

2. 2 Beat the egg white into fish-eye foam first, add one-third of the sugar, beat until puffy and white, add one-third of the sugar, beat until soft foam, that is, there are lines, and the corners can be pulled out, but if the corners cannot stand up, add the last one-third of the sugar, and beat until hard foam, as shown in the picture, the lines are obvious, push hard, buckle without spreading, and the pulled out corners can stand up

   

3. 3 Close-up of the corners. Please don’t be lazy when beating the egg whites. Beating them to this level is the key to whether the cake is delicious or not. Don't think there is too much sugar, because the yogurt will be very sour when heated and needs sugar to neutralize it.

   

4. 4 Add one-third of the egg whites to the batter, mix quickly with a cut-and-thrust motion, then add another third, mix well, then add one-third and mix well. Try to be as quick as possible. No! Yes! Take! Row! Circle! Circle! Yes! Eliminate! Bubble!

   

5. 5 Pour into the non-stick mold. This amount is just right for the 8-inch square film I made. Knock it vigorously a few times to release the bubbles. Put it in the oven, pour warm water into the flat baking pan, just enough to cover the bottom of the baking pan, that is, cover the bottom of the baking pan with a thin layer of warm water, then place the mold on the baking pan, and bake at 160° for 65 minutes. (This temperature is based on the conditions of my oven. The temperature of my oven is a little low. Please make improvements according to the temperament of your own oven.)

   

6. 6 Easy to release, tender, smooth and fragrant.

   

7. 7 Forgive me for my incompetence in knife skills. . . The cuts are very irregular, but it doesn't affect the taste~~ It tastes good when eaten cold or hot.