The yoghurt cake is divided into pseudo-light cheese, and the texture is comparable to light cheese. Low fat and low card. The recipe is very simple. I didn't use the oil used in butter. Some materials were slightly adjusted, and the mango was added. The taste was very good. You can also put canned yellow peaches or make original flavors and eat them well.
The oven is preheated to 160 degrees. Pour an oil-free, clean, clean pot into the yogurt and oil, and mix until the oil is mixed. Stir one by one into the egg yolk, then sift it into low-yield and lightly mix it into egg yolk paste. After sifting, put it in the refrigerator for use.
Take another oil-free and clean pot and pour the protein and a little salt. Add the sugar 3 times to transfer the protein to the hard foam.
Pour the protein paste into the egg yolk paste three times and mix it evenly. Pour the cake paste into the mold and remove the big bubbles.
Mango dices use kitchen paper towels to absorb moisture, sprinkle some low-powder powder, and let the mango diced with thin powder. Put the mango diced gently into the mold.
Put the mold into another larger baking tray, pour cold water into the large baking tray, and take a bath. Bake in the oven for 45-55 minutes. If you feel that the color is too fast, you can cover the tin foil in the middle or adjust it by 5-10 degrees. If you gently press the middle of the cake, the cake rebounds to indicate that it has been baked.
After cooling, release the mold and then release it in the refrigerator for more than 4 hours. The taste is better overnight.
About yoghurt: Use the original sugar-free, texture like bean curd. About oil: Use non-flavored oil such as grape seed oil, corn oil or salad oil. Do not use peanut oil or olive oil. Butter melting is also OK, but I personally feel that such a light cake is still matched with vegetable oil. Material: Suitable for an 8-inch round mold or two 6-inch round molds. Medium-sized eggs are best 50 grams.