Yogurt Cake

Yogurt Cake

Introduction:

Production steps:

Step 1: prepare materials. (6-inch) yoghurt is the small house yoghurt of Guangming or Yinqiao. The thick egg yolk is put into two containers respectively. Prepare 85-90 degree hot water, lay oil paper on the bottom of the mold, or use non stick mold. The oven can be preheated with hot water at this time. (the batter is quick to beat)

Step 2: add yoghurt into the yolk bowl, and stir evenly with a manual beater

Step 3: sift in low flour, corn starch (if you make Matcha, chocolate flavor, this time also sift in. The amount of the corresponding low flour is reduced).

Step 4: stir clockwise or counterclockwise until there are no particles. (this is also a key step. Be sure to stir until there are no particles, otherwise there will be large particles and uneven mixing when mixed with the protein behind.)

Step 5: add a few drops of white vinegar or lemon juice into the protein bowl until it is thick, add 1 / 3 of white sugar, and then beat until the protein is fine, add the remaining 1 / 2 of white sugar. Finally, beat until the egg is wet and foamy (pull up the beater, and the protein can be pulled out of the elbow) and add the remaining sugar.

Step 6: continue to beat until the dry foam (pull up the egg beater and pull the protein out of the upright head) continue to beat until you feel that the head of the egg beater can't move and the protein is getting thicker and thicker. Pull up the egg beater head, the egg white head becomes short and round, the grain is very obvious, and the reverse buckle protein will not drip. At this time, when it comes to hard foaming, it can't be played any more. If you beat it again, the protein will turn into cotton flocs. If you are not proficient, practice more to master.

Step 7: Take 1 / 3 of the protein into the egg yolk paste, cut up and down to mix evenly (this step must mix evenly), and then take the remaining 1 / 2 of the protein and the egg yolk paste to cut and mix. Until finally all cut and mix evenly. Practice more and mix quickly when cutting and mixing. Prevent protein defoaming.

Step 8: pour into the baking tray covered with oil paper, knock it on the table for a few times, and shake out big bubbles

Step 9: put in a 160 ° preheated oven (my oven is Changdi 52L capacity oven, the length of the pan is 41cm * 30cn * 20cm). Temperature accurate), middle layer, up and down the fire. 30 minutes, surface coloring, (upper tube for 3 minutes).

Step 10: water bath method (I pour 800-1000ML of 85 ℃ boiling water into 2 / 3 of the baking tray) (if the oven is too small, the surface of the cake after the hair is too close to the heating pipe, it will easily crack and collapse.)

Step 11: after baking, let it stand for a few minutes

Step 12: then take out the back buckle to demould.

Materials required:

Corn starch: 25g

Eggs: 3

White vinegar: 2 to 3 drops

Low gluten flour: 50g

Yogurt: 140g

Vanilla extract: 2 to 3 drops

White granulated sugar: 40g

Note: I made a mistake here. I only have a square 8-inch mold with fixed bottom. I'm afraid that even if the 6-inch mold is covered with tin foil, it will get water, so I decided to use the 8-inch mold, so the finished product won't be as high as the one in the picture. It's recommended to choose a 6-inch mold. The second time I made a Matcha flavored one, using a mold with a movable bottom, covered with oil paper and covered with tin foil. The bottom was still filled with water and became wet. There is no such problem with the 8-inch bottom fixing mould. 1. If the oven temperature is too high, the surface color is fast, you can cover a layer of tin foil. 2. This cake has little sugar and no oil, so you won't be afraid of getting fat. 3. The cake cracks or collapses. The reasons for failure are as follows: 1) the protein is not sent or beaten too much. 2) The protein and yolk paste were not mixed well. 3) The baking temperature is too high. 4. Protein and white granulated sugar (at this time can not use sugar powder Oh ~ to use white granulated sugar) must be hard enough to withstand the defoaming effect. But if you hit it, it will be too light and lose its stickiness. It's hard to mix well with yolk paste. And the cake is easy to crack when baking. 5) Egg yolk paste and protein must be mixed well, and knock a few times, shake out big bubbles, otherwise there are big bubbles inside the cake after baking, and it is easy to collapse. 6) This cake is just like light cheese cake, like baking pudding, baked at low temperature for a long time, and the baking tray should be filled with water. 7) the cake paste contains a large amount of protein foam. It will expand when it roasts. If the temperature is too high, it will burst, just like the second time I baked it. 8) The taste is soft and a little sticky, which is normal. If it's very wet, it's either the bottom is flooded, even if it's wrapped with tin foil, it can't stop the water, or it's not ripe. One is to press the surface with your hand. If it's elastic and not buoyant, it's ripe. There will be a little demoulding around the cake mold because the cake paste is completely cooked and coagulated. ------------The second time I made a Matcha flavored one. It was roasted at 170 ℃ for 30 minutes and cracked as shown in the picture

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet