Yogurt Cake

Yogurt Cake

Introduction:

"My children like cheesecake. When my son eats this cake, he always says that it's cheese and flour, not ordinary cake. It's flour and cheese. Ha ha, children's mouth is very tough, so mothers always follow the children's taste. I used to make cotton cake. I thought it was all water bath and the temperature was the same, so I made it all at once. My oven was a little bigger and I could put three molds at the same time, so I made two cheese cakes at the same time. Let's make more of it for the kids who love it. I don't have to say whether the cheesecake is delicious or not. Many friends say that delicious ones should scream

Production steps:

Step 1: prepare all the ingredients and weigh them to avoid making mistakes

Step 2: melt the cream cheese at room temperature, break it up and pour in the yogurt

Step 3: beat the eggbeater well and don't let the cheese have small lumps. Stir until smooth.

Step 4: after separating the egg white and yolk, disperse the yolk, pour it into the cheese and stir well.

Step 5: melt the butter in water and pour into the cheese mixture

Step 6: mix the egg and milk well.

Step 7: mix low gluten flour and corn starch, sift in advance, and then sift into egg milk

Step 8: directly stir with the egg beater, and then refrigerate for half an hour to make the liquid a little thicker.

Step 9: add a few drops of vinegar to the protein, stir until bubbling, add half the sugar

The tenth step: add a little sugar when the foam is a little fine.

Step 11: continue to stir at high speed until wet foaming, that is, advance the egg beater, with a small downward curved tip.

Step 12: Take 1 / 3 of the protein into the egg milk, and mix it evenly by cutting and mixing

Step 13: pour in the remaining protein,

Step 14: continue to mix evenly by cutting and mixing.

Step 15: spread oil paper on the bottom of the mold and pour in the cake liquid. A baking tray is filled with 1 cm deep cold water and a baking net is placed on it. Preheat the oven at 170 ℃ for 5 minutes, adjust to 150 ℃, put in the cake mold, bake for 50 minutes, observe the color, if the color is light, adjust to 170 ℃ and continue to bake for 10 minutes

Step 16: bake the cake, cool and refrigerate for 2 hours.

Step 17: demould when eating, dip the knife with hot water and then cut it. The knife edge can cut neatly and beautifully

Materials required:

Cream cheese: 220g

Yogurt: 180g

Eggs: 5

Low gluten powder: 30g

Corn starch: 20g

Sugar: 70g

Butter: 60g

White vinegar: a few drops

Precautions: 1. I use aluminum mold, so the bottom must be covered with oil paper, otherwise it will be sad when demoulding. 2. My oven is 35L, which is placed in the penultimate layer. Specific location and temperature can be adjusted according to their own oven. Note that temperature is proportional to time. 3. The water bath method should ensure that there is water from beginning to end, so there should be at least 1 cm deep water in the baking pan, and cool water should be put in, so that the surface of the cake is not easy to crack

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor