Yogurt Cake (oil free version)

Yogurt Cake (oil free version)

Introduction:

"Summer is coming, we can't avoid the problem of" weight loss ", especially for MM who like to eat and are afraid of long meat. We can try this oil-free and low-fat yogurt cake boldly. It tastes a little bit wetter than the rich version. It's not so thick. It's more like a sponge like light cheese, and the cost is low. It's worth recommending

Production steps:

Step 1: separation of egg yolk and protein.

Step 2: mix egg yolk and plain yogurt.

Step 3: sift the low powder twice and pour it into the basin.

Step 4: stir evenly to form ribbon like egg yolk paste.

Step 5: add a few drops of lemon juice to the protein and beat at low speed until it is thick.

Step 6: add 40g sugar in three times, whisk until dry and foamy, about 9g.

Step 7: add 1 / 3 protein into egg yolk batter, cut and mix well.

Step 8: pour it back into the protein, quickly cut and mix evenly, pour the batter into the mold, shake it on the table for several times to discharge the bubbles inside, and make the surface smooth.

Step 9: put the mold into the flat bottom baking pan, inject warm water about 3 / 4 of the height of the model, put it into the oven at 170 ° for 20-30 minutes, turn to 150 ° for 40 minutes.

Materials required:

Low powder: 70g

Original yogurt: 200ml

Egg yolks: 4

Sugar: 40g

Lemon juice: 3 to 4 drops

Note: 1. If the bottom mold is directly baked in water, the tin paper must be wrapped firmly. Do not use the tin paper with small holes to prevent water from entering. 2. Yogurt do not buy beverage lactic acid drinks, need a strong original yogurt.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: light