Recipe: Greek Yogurt Cake - Delicate, light, camouflaged light cheesecake

Home Cooking Recipe: Greek Yogurt Cake - Delicate, light, camouflaged light cheesecake

Notes:

In the previous recipe, I wrote my own method and some experience in making Greek yogurt at home, and I got a lot of feedback from my friends. (Friends who need to review the Greek yogurt making method, please poke the link: https://www.xiachufang.com/recipe/100575275/) Among them, many friends asked me in WeChat, can you write another Greek yogurt? The recipe for the cake. Everyone knows that Greek yoghurt is more casual and the pattern is very rich. In fact, the process of making cakes with Greek yogurt is not difficult. The taste after doing it is very good. It is delicate, light and soft, with a bit of a light cheesecake-like taste, accompanied by the scent of Greek yogurt. It can be said that the Greek yogurt cake can really give people a sense of surprise! Ok, now I will share with you the method of making Greek cakes with Greek yogurt for your reference. I hope everyone can make Greek cakes with their own hands and make delicious cakes! All I need to pay attention to will be written in each step, please be sure to read it carefully. For more recipes, add the public number: piaoxiangnaizhu

Ingredients:

Steps:

  1. Home Cooking Recipe: The raw materials are as follows: egg yolk 50g; egg white 120g; Greek yogurt 120g; unsalted butter 30g; water 50g; low-gluten flour 30g; fine sugar 50g (this formula is suitable for 6-inch round bottom mold)

    The raw materials are as follows: egg yolk 50g; egg white 120g; Greek yogurt 120g; unsalted butter 30g; water 50g; low-gluten flour 30g; fine sugar 50g (this formula is suitable for 6-inch round bottom mold)

  2. Home Cooking Recipe: Add the egg yolk to Greek yogurt in 2-3 times and mix well.

    Add the egg yolk to Greek yogurt in 2-3 times and mix well.

  3. Home Cooking Recipe: Note that egg yolks should not be added to Greek yoghurt all at once, so be sure to join them in several parts. This will allow for even and smooth mixing.

    Note that egg yolks should not be added to Greek yoghurt all at once, so be sure to join them in several parts. This will allow for even and smooth mixing.

  4. Home Cooking Recipe: After adding the egg yolk and stirring, add water and mix well.

    After adding the egg yolk and stirring, add water and mix well.

  5. Home Cooking Recipe: Add the butter that has melted into a liquid in the egg yolk paste and stir evenly.

    Add the butter that has melted into a liquid in the egg yolk paste and stir evenly.

  6. Home Cooking Recipe: Sift in low-gluten flour and mix well with a manual egg beater. During the mixing process, remember to turn the basin 90° several times. The stirring force can be slightly larger. Do not stir in one direction all the time.

    Sift in low-gluten flour and mix well with a manual egg beater. During the mixing process, remember to turn the basin 90° several times. The stirring force can be slightly larger. Do not stir in one direction all the time.

  7. Home Cooking Recipe: Stirred egg yolk paste, evenly smooth and shiny, no flour particles. After making the egg yolk paste, put it aside.

    Stirred egg yolk paste, evenly smooth and shiny, no flour particles. After making the egg yolk paste, put it aside.

  8. Home Cooking Recipe: The egg white is made below to make a protein cream. Add 2 drops of lemon juice to the egg white, add the fine sugar 3 times, and send it with an electric egg beater. (Adding sugar is usually arranged in such a way that the first time you add 1/3 in the case of coarse bubbles, the second time in the presence of fine bubbles, add 1/3, and finally add 1/3 when the foam is fine. For your reference .) Note that after the texture of the protein cream appears, stir it at a low speed while watching. Use the head of the eggbeater to pick up the meringue. If the meringue is hung on it, the length is about two to three degrees, and the meringue can pull up the hook. as the picture shows. (The meringue of yoghurt cake, do not hit dry foaming like a hurricane cake.)

    The egg white is made below to make a protein cream. Add 2 drops of lemon juice to the egg white, add the fine sugar 3 times, and send it with an electric egg beater. (Adding sugar is usually arranged in such a way that the first time you add 1/3 in the case of coarse bubbles, the second time in the presence of fine bubbles, add 1/3, and finally add 1/3 when the foam is fine. For your reference .) Note that after the texture of the protein cream appears, stir it at a low speed while watching. Use the head of the eggbeater to pick up the meringue. If the meringue is hung on it, the length is about two to three degrees, and the meringue can pull up the hook. as the picture shows. (The meringue of yoghurt cake, do not hit dry foaming like a hurricane cake.)

  9. Home Cooking Recipe: Mix the egg yolk batter with the meringue. First take 1/3 of the whey cream and add the egg yolk yoghurt batter and mix evenly with a spatula. (When mixing with a spatula, mix it with a chopping technique) and add the remaining meringue and mix evenly with a spatula. With the mixing method, the whole cake batter is even and delicate.

    Mix the egg yolk batter with the meringue. First take 1/3 of the whey cream and add the egg yolk yoghurt batter and mix evenly with a spatula. (When mixing with a spatula, mix it with a chopping technique) and add the remaining meringue and mix evenly with a spatula. With the mixing method, the whole cake batter is even and delicate.

  10. Home Cooking Recipe: Bake in a water bath: 6-inch live bottom mold is wrapped in 2 layers of tin foil, and the cake batter is poured into the mold to shake off the large bubbles. The baking pan heats the water to about half the height of the cake mold.

    Bake in a water bath: 6-inch live bottom mold is wrapped in 2 layers of tin foil, and the cake batter is poured into the mold to shake off the large bubbles. The baking pan heats the water to about half the height of the cake mold.

  11. Home Cooking Recipe: Preheat the oven well and heat the middle layer up and down 150 ° C for 60 minutes. Note: To reiterate, emphasize that the temperature and heat dissipation rate of each oven are different. This is the temperature and time of my oven! ! ! Please be sure to adjust according to your own oven conditions when you actually operate. The surface of the cake on the way should be covered with tin foil to prevent over-coloring.

    Preheat the oven well and heat the middle layer up and down 150 ° C for 60 minutes. Note: To reiterate, emphasize that the temperature and heat dissipation rate of each oven are different. This is the temperature and time of my oven! ! ! Please be sure to adjust according to your own oven conditions when you actually operate. The surface of the cake on the way should be covered with tin foil to prevent over-coloring.

  12. Home Cooking Recipe: After baking, let cool and release the mold.

    After baking, let cool and release the mold.

  13. Home Cooking Recipe: Cut a piece and hurry to eat! Is it a little light cheesecake feeling? The palate is really delicate, smooth and light! I also used a bit of Greek yogurt when I ate, wow, that taste, can't be praised, it's just!

    Cut a piece and hurry to eat! Is it a little light cheesecake feeling? The palate is really delicate, smooth and light! I also used a bit of Greek yogurt when I ate, wow, that taste, can't be praised, it's just!

  14. Home Cooking Recipe: For more recipes, add the public number: piaoxiangnaizhu

    For more recipes, add the public number: piaoxiangnaizhu

Tips:

The more thoroughly the Greek yogurt whey used in the raw materials is filtered, the stronger the taste will be. Try it with Greek yogurt when you eat it. It tastes amazing! For more recipes, add the public number: piaoxiangnaizhu


Look around:

ming taizi durian pizza pumpkin pork soup margaret tofu noodles fish bread watermelon huanren jujube pandan enzyme red dates baby prawn dog lightning puff shandong shenyang whole duck contact chaoshan tofu cakes tea cookies taro