Recipe: Super soft ~ yogurt cake

Home Cooking Recipe: Super soft ~ yogurt cake

Notes:

Because I fell in love with baking, I like more and more molds! I also hope that they will not only be born to make a cake, so I will ponder that I have such a yogurt hurricane, I hope you can like it. In fact, West Point and Chinese food are also difficult to adjust, haha~

Ingredients:

Steps:

  1. Home Cooking Recipe: Separate the egg yolk and protein, and add the salad oil to the separated egg yolk.

    Separate the egg yolk and protein, and add the salad oil to the separated egg yolk.

  2. Home Cooking Recipe: Stirred state

    Stirred state

  3. Home Cooking Recipe: Pour in the yogurt and stir. Completely blend evenly with yogurt and egg yolk!

    Pour in the yogurt and stir. Completely blend evenly with yogurt and egg yolk!

  4. Home Cooking Recipe: Sift the low-gluten flour and cornstarch into the yogurt paste

    Sift the low-gluten flour and cornstarch into the yogurt paste

  5. Home Cooking Recipe: Use a spatula to turn up and down until the batter is fine!

    Use a spatula to turn up and down until the batter is fine!

  6. Home Cooking Recipe: Add 4 drops of lemon juice to the protein

    Add 4 drops of lemon juice to the protein

  7. Home Cooking Recipe: The egg beater adds the first sugar when the protein is blown out of the fish.

    The egg beater adds the first sugar when the protein is blown out of the fish.

  8. Home Cooking Recipe: Protein is added to the second time sugar when it is fine and no foam

    Protein is added to the second time sugar when it is fine and no foam

  9. Home Cooking Recipe: When the protein appears slightly, the third sugar is added.

    When the protein appears slightly, the third sugar is added.

  10. Home Cooking Recipe: Until the eggbeater protein is lifted into a chicken tail, the inverted buckled basin has no slippage. Try to put the protein in every position to the full state. Instead of lifting the eggbeater locally, it is necessary to lift up all the positions. The state can be a neutral foam with a little bit of wetness. If you are afraid of shrinking, you can directly hit the dry foam.

    Until the eggbeater protein is lifted into a chicken tail, the inverted buckled basin has no slippage. Try to put the protein in every position to the full state. Instead of lifting the eggbeater locally, it is necessary to lift up all the positions. The state can be a neutral foam with a little bit of wetness. If you are afraid of shrinking, you can directly hit the dry foam.

  11. Home Cooking Recipe: Add the protein to the batter in three portions. Stir the protein and batter every time and add the next protein. Mix the mixture up and down until the batter is completely blended.

    Add the protein to the batter in three portions. Stir the protein and batter every time and add the next protein. Mix the mixture up and down until the batter is completely blended.

  12. Home Cooking Recipe: And the batter state is very detailed

    And the batter state is very detailed

  13. Home Cooking Recipe: Preheat the oven at 150 degrees, pour the batter into the mold, and tap the mold to shake the bubbles! Pour a small bowl of water into the baking tray and put about 150 grams of water on the second to the bottom of the oven. If the water is not in the process of baking, do not add water! Put the mold into the baking tray and bake for 60 minutes!

    Preheat the oven at 150 degrees, pour the batter into the mold, and tap the mold to shake the bubbles! Pour a small bowl of water into the baking tray and put about 150 grams of water on the second to the bottom of the oven. If the water is not in the process of baking, do not add water! Put the mold into the baking tray and bake for 60 minutes!

Tips:

This formula uses a solid-bottom mold with a rectangular shape of 265x135x70mm. It can be used directly in the water bath. If the round bottom is used, it is 8 inches! Please wrap the tin foil before baking to avoid seepage and batter leakage! I use Mosleyan yogurt, so put 75 grams of sugar, if it is homemade yogurt or more sour yogurt, add 5 grams of sugar! The baked cake needs to be buckled! The amount of water is determined by the size of the oven in your home. It should not be too much. If the steam is big, the cake will inhale a lot of water and it will be very wet! If you can't clear the neutral foam, you can send it to dry foaming directly!


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