Yogurt Cake

Yogurt Cake

Introduction:

"On a warm afternoon, sitting on a soft sofa with a yogurt cake and a cup of strong coffee, my son is sleeping sweetly. Such a life is enough! It's not very sweet to eat, but it's full of fragrance! It's slippery. The entrance seems to melt away quickly! Light cheese taste in the mouth

Production steps:

Step 1: melt the butter in water and add the yogurt.

Step 2: add one yolk to the butter and yogurt, and then add two yolks.

Step 3: mix low gluten flour and starch into butter, egg yolk and yogurt paste.

The fourth step: the protein and white vinegar to wet foam. (preheat the oven when beating the egg white. Up and down (170 degrees)

Step 5: put the protein into the yolk paste three times, mix well.

Step 6: put the mixed cake paste into the cake mold. Put the bottom layer of the oven into the baking tray with water, put the baking net on the penultimate layer, and put the cake mold on the baking net. Bake for 35 minutes. (in the baking process, cover the cake mold with tin foil after coloring the cake)

Step 7: yogurt cake out

Step 8: look inside the cake!

Step 9: one more!

Materials required:

Yogurt: 132g

Low gluten flour: 27g

Eggs: 3

Butter: 32g

Sugar: 47 G

Corn starch: 16 g

White vinegar: 0.5ml

Note: 1, the egg yolk paste and protein paste must be mixed up and down, do not circle, circle will increase the gluten. 2. After the cake is baked, it must be put upside down until the cake is cool before demoulding, otherwise it will retract.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor