Yogurt Cake

Yogurt Cake

Introduction:

"I haven't had cheesecake for a long time. I miss the taste, but the super high energy makes me back. I just made a can of yogurt, so I tried to make this cake. It tastes good. Although the heat is still a little bit, it's much better than cream cheese. Just out of the oven cake is full of soft, after a night of cold storage, the taste is more moist, soft slightly bit Q

Production steps:

Step 1: mix egg yolk and yogurt evenly.

Step 2: after the butter dissolves in water, slowly pour it into the yogurt paste while it is hot, and heat it while pouring.

Step 3: sift low gluten flour and corn starch and pour in.

Step 4: stir the batter evenly and set aside.

Step 5: add a few drops of protein and lemon juice, beat the protein with egg beater until it looks like a thick fish eye blister, and add 1 / 3 of sugar.

The sixth step: continue to fight the protein slightly thicker, when a thin foam, then add 1/3 sugar.

Step 7: continue to beat until the protein is thick and there are lines on the surface. Pour in all the remaining sugar.

Step 8: continue to beat for a while until the protein is wet foaming and dry foaming. When you lift the egg beater and the protein can pull out the small sharp corner, it means that the beating is finished. (it is not necessary to beat the protein too hard, otherwise the taste of the finished product will be a little dry.)

Step 9: fill 1 / 3 protein into the egg yolk paste: gently stir evenly (from the bottom to the top, do not stir in circles, so as to avoid protein defoaming).

Step 10: pour all the diluted yoghurt paste into the remaining protein paste and mix well.

Step 11: apply oil or pad oil paper on the inside of the mold, pour in the mixed batter (tin foil should be coated on the outside of the movable bottom mold), shake off the big bubbles, pour hot water on the baking pan (2 / 3 of the mold), preheat the oven in advance, and take a middle water bath for about 60 minutes.

Step 12: you don't need to turn it upside down. You can eat it directly, or after cooling at room temperature, cover it with plastic wrap and refrigerate it for one night.

Materials required:

Protein: 3

Yolks: 3

Yogurt (homemade): 120g

Animal light cream: 25g

Fine granulated sugar: 40g

Salt free butter: 35g

Low gluten flour: 30g

Corn starch: 15g

Lemon juice: a few drops

Note: I eat it after refrigerated for one night. It tastes moist. Milk is not recommended to replace the light cream in the formula. I tried to use milk, but the taste is very different. With light cream, the taste is more like cheese cake and more moist. Yogurt in the recipe,. I use a homemade one. If I choose one from the market, I suggest that the thicker it is, the better. It tastes stronger.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet