Yogurt cake without oil

Yogurt cake without oil

Introduction:

"The taste and taste of yogurt cake are very similar to light cheese cake. The one in my family likes this cake. He thinks it's healthier than cheese cake and has lower calories. This time I did not put oil, yogurt also used skimmed yogurt, more in line with the health standards, right? Cake means reunion and rising step by step. Eat cake in the new year and wish you all a happy life. "

Production steps:

Step 1: put the protein into a clean container without water and oil, add sugar and vinegar and beat until hard foaming.

Step 2: add 2 tbsp sugar to yogurt and stir until smooth.

Step 3: add egg yolks one by one and stir well.

Step 4: sift the low flour and corn starch, put them into the yogurt yolk, and mix them with a rubber knife until they are not granular.

Step 5: put 1 / 3 protein paste into the egg yolk paste and mix well.

Step 6: pour into the remaining 2 / 3 protein paste and stir well.

Step 7: pour it into the cake mold, shake a few times, shake out big bubbles. (put tin foil on the bread outside the cake mould to prevent water from entering when baking.)

Step 8: put a hot water baking tray in the oven, preheat 340f / 170C, put the cake mold into the baking tray and bake for 10 minutes, then adjust the temperature to 300F / 150C and bake for 50-60 minutes. (if the toothpick is inserted and pulled out without sticking, it means the cake is ripe.)

Step 9: take it out and let it cool.

Materials required:

Egg yolks: 4

Skim original yogurt: 1 cup (250ml)

Low gluten flour: 1 / 2 cup

Corn starch: 2 tbsp

Sugar: 1 / 3 cup

Protein: 4

A few drops of vinegar

Note: 1. Yogurt to use thick yogurt, beverage type not Oh, batter will be too thin. 2. Yogurt cake and light cheese cake don't need to be put upside down to cool, just put it in the front. 3. My original yogurt is sugar free. If it's sweet yogurt, you can put less sugar.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor