Yogurt Cake
Overview
I got acquainted with Gourmet World by chance. That was more than a year ago. I was not tall but weighed 60 kilograms. The reason was that I liked high-calorie and high-fat foods, so it was strange that I was not fat! And there is a tendency to gain weight every year. Finally one day I made a decision: lose weight! After hard work, I successfully lost 20 pounds, but my body sent me a warning: hair loss, dizziness, dull complexion, weakness in my hands and feet, and my aunt who visits me every month has not been here for two months in a row. This time it really scared me. So I started to adjust my strategy: pay attention to diet regulation and balanced nutrition. I started to read a lot of nutritional knowledge about food on the Internet, so that I could not only stay in shape but also eat delicious food. In this way, I noticed the food world, which contains all kinds of knowledge I want to know, as well as the bread and cakes I like. Although I shouldn’t eat too much of this kind of food, I just can’t resist the temptation of delicious food and the desire to make delicious food (even though I am just a novice in the kitchen). Just looking at the pictures makes me salivate! So I try to make this type of food as low in calories as possible to satisfy my cravings!
Tags
Ingredients
Steps
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Make preparations first: weigh the required ingredients, mix and sift the two powders and set aside, wrap the mold with tin foil and prepare, use an egg white separator to separate the four eggs into a water-free and oil-free basin.
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Add appropriate amount of corn oil and 10 grams of sugar to kefir and mix well. Add four egg yolks one by one and mix well with chopsticks or a hand-held egg beater (in one direction, don’t use too much force)
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Sift in the mixed powder and mix with a spatula.
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Stir well until there are no lumps (like stir-fry) and set aside.
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Add a few drops of white vinegar or lemon juice into a water-free and oil-free basin with egg whites, and use an electric mixer to beat until bubbles form. Add one-third of the remaining sugar
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Beat until there are textures, then add one third of the sugar.
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When there is resistance, add the remaining sugar and continue beating.
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Pull out the short sharp corners. (It will not move even if it is turned upside down.) At this time, you can preheat the oven to 150 degrees (my oven temperature is on the high side) (please ignore the debris in the corners)
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Use a spatula to take one-third of the beaten egg whites and stir it into the egg yolk powder. You can mix it in any direction.
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Stir evenly, then pour it back into the bowl of whipped egg whites, and stir evenly quickly until smooth, light and delicate.
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Finally, pour into the prepared 8-inch removable bottom mold, level it slightly and shake it 2-3 times (shake out big bubbles), use the water bath method at 150 degrees for 70 minutes, and put it in the oven. (Because my oven only has two layers, I directly added almost half of the water to the baking tray where the mold was placed and placed it on the upper layer)
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In the last 10 minutes, I covered it with tin foil to prevent the color from getting too dark (I was afraid it would not be cooked for 60 minutes), and then the house was filled with fragrance.
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After baking, the cake came out of the oven warm, slightly cracked, and plump! It's really hard to describe how I feel at this time. (I have made chiffon cakes several times before, but they were all failures)
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So after taking it out, I immediately turned it upside down, fearing that it would shrink like the hurricane. The height is just so-so, but it will be more successful than the hurricane.
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When the cake was cold, I put it in the refrigerator to refrigerate. My daughter will be able to eat delicious yogurt cake tomorrow. Haha.
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When the cake was cold, I put it in the refrigerator to refrigerate. My daughter will be able to eat delicious yogurt cake tomorrow. Haha.
