Recently, there has been an upward trend in weight, but there has been no resistance to food. I want to eat and fear fat. I want to think about this oil-free yogurt cake. There is no oil and health. The yogurt is good for calcium. It is an unexpected surprise. The taste is between hurricane and light cheese. The combination of egg scent and thick yoghurt is really delicious!
The egg yolk egg white is separated, the yogurt is warmed, and the low powder is sieved twice.
Yoghurt until smooth, add egg yolk in portions, mix well, sift low powder, mix well
Add a few drops of white vinegar to the egg white, a little salt to the bulk of the volume, add the sugar in several times, and hit the egg-shaped egg liquid to form a hook shape, preheat the oven 160 degrees
Mix the meringue with the yogurt egg yolk paste in portions.
Mix the meringue and yoghurt egg yolk paste separately, pour it into the mold from a high place, shake out the big bubbles, add water to the baking tray under the oven, place the grid on the baking tray, adjust the temperature of the oven to 150 degrees, and put the cake mold on the grid. Steam on the water for 50 minutes, raise the heat by 10 degrees, and bake for 10 minutes. Take it out for one hour.
After sealing for 4 hours, the yogurt tastes more intense.
Delicious, no burden
Taste between hurricane and light cheesecake
Add one more egg white, more fluffy than cheesecake