Thick and smooth Yogurt Cake

Thick and smooth Yogurt Cake

Introduction:

"My baby loves to drink yogurt. I like to buy some when I go to the supermarket. It's cold recently. I dare not drink so much for him. It's a good choice to make a cake. The cake tastes soft and smooth, and the taste is fragrant. Everyone likes it very much. This time, it should be more successful. It didn't close the waist, but it was a little retracted. The skin was not so beautiful. But it doesn't affect the love of it

Production steps:

Step 1: separate the egg white into a clean plate.

Step 2: mix egg yolk with corn oil.

Step 3: add yogurt and mix well.

Step 4: sift in low gluten flour.

Step 5: mix irregularly.

Step 6: squeeze the protein into the lemon juice, add the sugar in three times, and beat until it is wet.

Step 7: dig 1 / 3 protein into the yolk paste and mix well from top to bottom.

Step 8: pour the yolk paste into the protein.

Step 9: mix well from top to bottom.

Step 10: pour the cake paste into the mold to form big bubbles.

Step 11: put in preheated oven, water bath method, 150 degrees for 60 minutes, middle and lower layer.

Step 12: take out and let cool.

Materials required:

Eggs: 5

Yogurt: 200g

Low gluten flour: 80g

Fine granulated sugar: 70g

Corn oil: 45g

Lemon juice: a few drops

Note: the yogurt cake doesn't need to be inverted. It can be cooled and demoulded directly. It tastes better after refrigerated in the refrigerator.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet