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Recipe: Greek yogurt cake ~ 媲美 light cheese

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Recipe: Greek yogurt cake ~ 媲美 light cheese

Notes:

Inspired by the oil-free yoghurt cake, a cook who uploaded the recipe did not have condensed milk and made a delicious yogurt cake. I suddenly thought that I could use super thick Greek yoghurt. It should be very good to add a creamy cream. ? The result is really a super-sweet yogurt cake. The texture and taste of Greek yogurt makes this cake truly comparable to light cheese. It is just too smooth before the mold release, neglecting the skin coloring, and then roasting this time. Too late, demoulding can not help but rushed, did not wait for the heat of the cold to take off, so the elliptical mold skin was broken by me, not perfect, try again next time the skin is baked. Ps: The real name of Greek yoghurt is whey yoghurt. The reason why it is called Greek yoghurt is because the Greek yoghurt brand FAGE produces a high popularity of whey yoghurt in the market, making Greek yoghurt a synonym for whey yoghurt. . Greek yogurt is between the normal yogurt and the soft cheese. It is very thick and mellow, but not too sticky. And the calories are much lower than the cream. It is the first choice for people with diabetes and weight loss. It is rich in probiotics, which helps to maintain the balance of intestinal flora. It is very beneficial to digestion and is very beneficial for people with bad stomach. As a whey yoghurt, Greek yoghurt removes most of the lactose and whey from the yoghurt, making it as thick as butter. Greek yogurt of the same weight contains twice as much protein as traditional yogurt and contains half the calories of traditional yogurt. In general, Greek yoghurt is a healthy food with high protein, low carbon water, low sodium and easy to satiety, so it is loved by fitness people and people who are pursuing healthy eating. Making Greek yogurt yourself is very simple, and it is very convenient if you have a whey filter. On how to make Greek yogurt, you can find recipes in the kitchen, quite a lot. Formula I made a Leku 6 mold, a 6 inch elliptical mold. The eggs used this time are relatively large, with a shell of about 64 grams. Then use the post egg yolk method without sifting the batter.

Ingredients:

Homemade sugar-free Greek yogurt (filtered whey very thick) 200g
Light cream 40g
Low-gluten flour 50g
4 egg yolks
Homemade vanilla or lemon juice (optional) a few drops
4 proteins
Fine granulated sugar (please add to 70 grams of sweetness) 55 grams

Steps:

I used a Leku six-mode, a six-inch elliptical mold, equivalent to an 8-inch. You can choose a solid mold or a live mold to see how convenient it is. It is best to cut a piece of oil paper under the solid mold, which is more convenient to demould. Then you can apply a layer of butter around it.
Weigh 200 grams of Greek yogurt, how to make Greek yogurt, you can find recipes in the kitchen, quite a lot, it is very simple to do.
Add 40 grams of whipped cream and mix well.
Sift 50 grams of low-gluten flour into the sieve.
Stir well with the whisker Z.
Add 4 egg yolks and continue to stir evenly.
You can use a scraper to assist pressing and mix well to get a very fine egg yolk paste.
4 proteins in the middle speed to the coarse bubble, turn high speed, add 55 grams of fine sugar in 3 times, hit the grainy speed to slow down, sort the bubbles to wet, get a very fine and smooth protein cream. Ps, you can add a few drops of homemade vanilla extract or lemon juice to the protein. If the egg is fresh, it can be added.
Take a scraper whey cream and add the egg yolk paste. Mix it evenly with the egg beater. Mix well. This step does not care about the technique. It can be assisted by a scraper. Pour the remaining meringue into two portions and mix it quickly with the egg yolk paste.
Get a very fine cake batter.
Pour the batter into a silicone cup so that it is convenient to pour into a small mold.
Pour into the mold and gently shake out the bubbles. Don't overfill the cake paste, up to 8 points full.
Into the lower layer of the oven, no need to preheat, 120 degree tender baking mode for 10 minutes.
After ten minutes, turn to 110 degrees and bake for 70 minutes. When you are baking, you should dry up. Ps, the ordinary bath, the water bath 160 degrees an hour or so, if you find that you want to crack, then turn the temperature down.
Tender roasting is the skin is not colored, the next time you open the fire on the skin to taste, the ordinary oven should not have this problem.
I took it out in the oven for 12 minutes and then took it out. It can also be baked directly out of the oven. Five minutes after the cake was baked, the cake body naturally retracted and left the mold. Prepare two plates, pour the cake on a plate, flip it over a plate, and the cake will rush! After cooling, the boxed refrigerator will have a better taste! The silicone mold can be inverted and naturally released after cooling.
The elliptical mold skin is broken, and the heart is sin... it could have been perfect.
Fortunately, Le Kui Mou took out the beautiful drop ~~ Next time consider changing the shape of a Le Kui model.
Cut very delicate, cut it, use a boiled water to dry it, then wipe the butter and cut.
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Recipe: Greek yogurt cake ~ 媲美 light cheese

Notes:

Ingredients:

Steps:

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