This is a cake that makes the yogurt control and the cheese cake are not calm. It has a taste similar to that of the cheesecake, but the calories are much lower than the cheesecake. The yogurt makes the cake moist, the taste is soft, the entrance is instant, and it will not be excessive. Sweet, with a little fruit, a cup of black tea or coffee, it instantly becomes a perfect unburden afternoon tea. There are a few points that need to be written in the front. 1 Ask me about the depth conversion of the mold size. Please calculate it yourself. My math is not good. 2 Ask me what I can do with what I can replace. I have no other materials to replace, so I can't answer you. 3 Also, if you don't like this recipe, you want to refuel according to your own wishes, want to reduce sugar, want to not put corn starch, even if you don't want to put yogurt and eggs, I can't stop you, but failed. Or don't blame me for not eating. I can't give you advice, because I just made this recipe, I have not tried to add or reduce what to do. 4 When the cake is baked, the temperature is very important. Don't be naive to think that a household oven with hundreds of dollars is 160 degrees when it is screwed to 160 degrees. Put an oven thermometer in the oven and you will find that if the temperature is not artificial The intervention will be high and low, so you must go to the temperature after a while. If the temperature is not well controlled, even if your protein is better, it may end up, cracking or growing tall or retracting or The color is too dark. 5 protein agglomeration is not good to mix most of the may be excessively sent, baked out and collapsed, most of the protein is not in place, baked bottom wet and sticky, most of which is not cooked.
Separate egg yolk and protein, yogurt (must be yoghurt fermented by lactic acid bacteria, solidified or not solidified, but can not be lactic acid drink) into the pot, one by one egg yolk, add one egg yolk, then add the next one . If you are particularly interested in egg tart, you can add a teaspoon of rum or a few drops of vanilla or a few drops of lemon flavor at this time, but if you say that you don't have it... then I can't help it. You can try some lemon peeling. If you don't have a lemon peel knife? Then......... I am completely devoid of it.
Sift in low-gluten flour and cornstarch, stir in zigzag until no dry powder, no agglomeration, add two drops of lemon juice and mix well.
After adding two drops of lemon juice (especially, egg tarts can be added with a little lemon flavor or vanilla extract), three times added sugar to dry foaming, the basin inverted protein will not flow. (When the second sugar is added, the oven is preheated to 160 degrees.) The so-called dry foaming is that the eggbeater can be raised to form a small pointed tip that can stand upright. The protein-filled pot will not flow even if the protein is inverted. .
Add one-third of the protein to the egg yolk paste, mix the J-shaped evenly, add one-third of the protein, and mix again.
Pour the batter just back into the basin of the remaining protein and mix gently. Do not over-mix, stir gently
Pour the mold into the oil paper (24 × 24CM square mold height is about 7cm). Place the bottom of the oven in a baking tray with eight full water, place the grill on the penultimate floor, place the mold, and bake at 160 degrees for 70 minutes. (My oven has 5 layers. If your oven is too small, only three layers, you can try to put water in the baking tray, then put the mold of the cake in the water, this time if you say, you What is the use of a live bottom mold? Then you try to look at the tin foil on the outside bread? But I can't guarantee the effect of baking it, because I haven't tried it.
Set the time is up, use a bamboo stick or toothpick, insert the cake to the bottom, and then pull out, the bamboo stick or toothpick does not touch the batter, indicating that the test is done. Dip a lot of batter, it is not good, continue to roast, when roasting, note that some ovens have a small capacity, so the cake is very close to the heated upper tube, and the baking time often needs to cover the tin foil, otherwise it is easy to surface paste. The bottom is not cooked.