Life is like a cup of boiled water, plain and tasteless, but put a candy inside, there will be a touch of sweetness. The same is true for baking. When you can no longer satisfy the same hurricane cakes and sponge cakes, you can try to give them a small change, which may bring you unexpected gains! Yogurt cake is a cake without the fat and calories of cheesecake, but with the same refreshing and delicate taste, rich milky fragrance and the taste of the mouth! At the time of production, you only need to take care of the machine to become a distinctive zebra-patterned yogurt cake. Like its unpredictable pattern, every time it is produced, it will bring different surprises! I believe you will love it too! Follow the baking to help "hundred seconds of micro video" to easily find your own sense of accomplishment!
Pour the salad oil into the yogurt and mix well with a manual egg beater.
Add egg yolk and continue to stir well.
The corn starch and the low-gluten flour are mixed, sieved, and sieved into the egg yolk solution.
Stir the egg yolk and flour until the surface is fine and free of obvious particles.
Pour the egg whites into the ACA chef's machine, add the lemon juice, and add the sugar to the sugar three times. Send the egg whites to the eggbeater and pull out a small hook.
Mix the egg whites that have been sent out to 1/3 of the egg yolk paste, and mix the egg white and egg yolk paste evenly with a chopped mix.
The mixed egg yolk paste is poured back into the egg bowl once and is evenly mixed in the same manner.
Divide the stirred cake paste into two portions, one for the original flavor and one for the cocoa flavor.
Cocoa powder is added with appropriate amount and water to stir into a fine cocoa paste.
Use 1/3 of the cocoa-flavored batter to the cocoa paste, and mix the cocoa paste and the cake paste evenly.
Pour the mixed cocoa cake paste back into the bowl and mix well.
Put a spoonful of white batter in a six-inch mold that wraps the tin foil in advance, then put a spoonful of cocoa batter.
Alternately, until all are finished. If the graphic does not understand, you can click on the hundred-second micro video in the text!
Pour more than half of the hot water into the baking tray.
The cake is baked for 60 minutes in an ACA oven that has been preheated to 150 degrees.
The baked cake does not need to be buckled. After removing the tin foil, it can be naturally cooled and demolded.
1. Yogurt must use a thick one! 2, the bottom mold must use tin foil to wrap the mold, because we use the water bath baking method, so as to avoid excessive water vapor into the cake, causing the cake to be too wet. 3, the cake is completely cooled and stored in the refrigerator freezer, the chilled yogurt cake tastes better! 4, in addition to zebra pattern yogurt cake, you can also make zebra pattern hurricane cake, zebra pattern sponge cake, zebra pattern pound cake according to personal preferences, the practice is similar!