Homemade yogurt stamp here: https://www.xiachufang.com/recipe/100489628/ Commercially available yogurt should be thick, not lactic acid bacteria drinks, sour milk and other milk drinks. Tang Xiaotang's mother, the recipes are exclusively released under the kitchen, and all plagiarists reserve the right to pursue the law.
The egg yolk is beaten into the yogurt and stirred evenly. (Start preheating the oven, 170 degrees, 10 minutes)
Sift the low-gluten flour, draw a zigzag back and forth, and turn the pot 90 degrees in the middle. Stir into a uniform batter.
Add a few drops of white vinegar to the protein, add the sugar to the sugar three times, and send it to eight. Can pull out the hook on the picture to stop, do not need to play very hard.
The meringue is mixed into the egg yolk paste three times.
Fill the cake with the mixed cake paste.
Squeeze into the paper mold and shake it a few times to remove large bubbles. Put in a preheated oven. Adjust the temperature to 150 degrees and bake for 15 minutes. Add 170 degrees for 5 minutes.
Bake to the golden surface of the cake and you can take it out! It’s round and fresh, it’s crumpled after it’s cool, but it doesn’t affect the taste, it’s still very soft.
This six-piece paper mold was baked a total of ten. The batter is not much squeezed, the cake is relatively small, for reference.