Recipe: Oil-free yogurt cake

Home Cooking Recipe: Oil-free yogurt cake

Notes:

Yogurt cake without oil added, soft and light like a light cheesecake, but low in calories. It is not so sinful to eat. Mosley, which I use for yogurt, has a sweet taste. If you use sugar-free yogurt, granulated sugar. About 52-55g reference size: 6-inch round solid cake mold one part of the solid bottom cake mold is because the water bath method is used to better prevent cracking of the cake, and the method of adding tin foil on the bottom cake mold is basically It feels like it will enter the water, so it is best to use the solid cake mold. Of course, it is also possible to use the water bath method. It is easy to crack. It doesn't matter if it is not accidental. It tastes just as good!

Ingredients:

Steps:

  1. Home Cooking Recipe: The egg yolks and egg whites of the three eggs are separated and placed in two pots. The bowls of the egg whites are ensured to be anhydrous and oil-free, and then 12 g of fine sugar and yoghurt are sequentially added to the egg yolk to be evenly stirred.

    The egg yolks and egg whites of the three eggs are separated and placed in two pots. The bowls of the egg whites are ensured to be anhydrous and oil-free, and then 12 g of fine sugar and yoghurt are sequentially added to the egg yolk to be evenly stirred.

  2. Home Cooking Recipe: Mix the low-gluten flour and cornstarch evenly, and add it to the egg yolk paste and mix well.

    Mix the low-gluten flour and cornstarch evenly, and add it to the egg yolk paste and mix well.

  3. Home Cooking Recipe: Egg white plus the remaining 32g of fine sugar can be sent to a softer wet foam (small hook shape), do not hit, or the baked cake is easy to crack.

    Egg white plus the remaining 32g of fine sugar can be sent to a softer wet foam (small hook shape), do not hit, or the baked cake is easy to crack.

  4. Home Cooking Recipe: Add about 1/3 of the meringue to the egg yolk paste and mix well.

    Add about 1/3 of the meringue to the egg yolk paste and mix well.

  5. Home Cooking Recipe: Add half of the remaining protein cream to the egg yolk paste and mix well.

    Add half of the remaining protein cream to the egg yolk paste and mix well.

  6. Home Cooking Recipe: Finally, pour the mixed egg yolk paste into the remaining meringue and mix well.

    Finally, pour the mixed egg yolk paste into the remaining meringue and mix well.

  7. Home Cooking Recipe: Pour the cake paste into the mold, smooth the surface, and slightly shake the large bubbles. I put a six-inch round oil paper in the solid mold, in order to facilitate demolding.

    Pour the cake paste into the mold, smooth the surface, and slightly shake the large bubbles. I put a six-inch round oil paper in the solid mold, in order to facilitate demolding.

  8. Home Cooking Recipe: In the water bath method, put the cake paste and mold into a larger mold filled with warm water, then put it in an oven preheated to about 150 degrees for about 47-50 minutes, and the last few minutes will be the temperature. Increase the height of the cake by about 180-190 degrees. The baked cake can be taken out without taking it out. Put it in the oven and then warm it up. After a while, the cake will naturally shrink back. Basically, the cake will naturally shrink. You can come out without a mold release knife~~

    In the water bath method, put the cake paste and mold into a larger mold filled with warm water, then put it in an oven preheated to about 150 degrees for about 47-50 minutes, and the last few minutes will be the temperature. Increase the height of the cake by about 180-190 degrees. The baked cake can be taken out without taking it out. Put it in the oven and then warm it up. After a while, the cake will naturally shrink back. Basically, the cake will naturally shrink. You can come out without a mold release knife~~

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