Durian Yogurt Cake

Durian Yogurt Cake

Introduction:

"The original formula is cream cheese, but there is not enough cheese at home. I just made a big bowl of yogurt the night before, and replaced the cream cheese with yogurt. At the same time, the amount of durian meat is reduced. There is no big difference in taste, and I feel healthier."

Production steps:

Step 1: add the egg yolk and stir well. Note that the egg yolk should be added one by one. After the first egg yolk is stirred well, add the second one

Step 2: sift in the low gluten powder

Step 3: turn and mix evenly, pay attention not to circle, otherwise the flour is easy to gluten

Step 4: place the baking tray at the bottom of the oven, add hot water, place the baking net in the middle and lower layers, preheat 160 ℃, 10 minutes

Step 5: put the protein in a water free and oil-free container, drop in a few drops of lemon juice or white vinegar, turn the electric egg beater on for 1 gear, and add 1 / 3 of the fine sugar when it is thick

Step 6: add one-third of the sugar when beating to the bubbles

Step 7: turn on gear 3 and add the remaining sugar when there are fine lines

Step 8: turn to the 5th gear and drive to wet foaming, that is, lift the egg beater, and the protein presents a small hook state

Step 9: add 1 / 3 protein into the egg yolk paste, turn it from bottom to top and mix evenly. Do not circle it to prevent protein from defoaming

Step 10: pour the egg yolk paste into the protein bowl and mix well

Step 11: lay oil paper on the bottom of the eight inch cake mould, cover tin paper on the outside of the movable bottom mould, pour in the cake paste, and shake it on the table for a few times to produce big bubbles

Step 12: put into the baking net in the oven, heat up and down, 160 degrees, 70 minutes (time and temperature according to your oven)

Step 13: at the end of the baking time, simmer in the oven for 15 minutes, take it out and let it cool, then refrigerate it in the refrigerator for more than 4 hours for better taste

Step 14: cut into pieces, taste very close to cheesecake, durian flavor is very strong

Step 15: put into the baking net in the oven, heat up and down, 160 degrees, 70 minutes (time and temperature according to your oven)

Step 16: at the end of the baking time, simmer in the oven for 15 minutes, take it out and let it cool, then refrigerate it in the refrigerator for more than 4 hours for better taste

Step 17: cut into pieces, taste very close to cheesecake, durian flavor is very strong

Materials required:

Durian meat: 180g

Yogurt: 250g

Low gluten flour: 50g

Eggs: 4

Fine granulated sugar (for yogurt): 40g

Sugar (for protein): 60g

Note: 1. The amount of fine granulated sugar should be increased or decreased according to the sweetness of durian and yoghurt. My homemade yoghurt has no sugar, durian is sweet, and the amount of sugar is just right for me who likes sweet food. 2. The hot water in the baking tray should be paid attention at any time. My baby just wakes up, forgets to observe, and the water behind is dry, so the color is not very uniform. 3 The indirect water bath method is used, and the external part of the movable bottom mold can not be covered with tin foil.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet