Yogurt Cake

Yogurt Cake

Introduction:

Production steps:

Step 1: 1. Mix vegetable oil and yogurt evenly, put down egg yolk in turn, mix well, put one and mix one

Step 2: 2. Sift low flour and corn starch into egg yolk paste and mix well

Step 3: 3. Add a few drops of white vinegar to the egg white, add sugar in three times, and beat until hard foaming (there are short sharp corners or triangular tiles on the egg beater)

Step 4: 4. Mix 1 / 3 protein into the egg yolk and stir evenly. Then mix 1 / 3 protein into the egg yolk and stir evenly. Finally, pour the egg yolk paste into the remaining protein and stir evenly. Pour into the mold and shake out bubbles.

Step 5: 5. Put half a plate of water on the bottom plate of the oven, and cake on the middle and lower layer, 160 degrees, 50 minutes

Step 6: 6. Don't take it out after baking, put it in the oven to cool. It's ready to eat.

Materials required:

Yogurt: 100

Eggs: 2

Low powder: 20

Corn starch: 12

Vegetable oil: 24

Sugar: 35

Note: refrigerate for 2 hours after cooling, and taste better.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet