Oil free Yogurt Cake

Oil free Yogurt Cake

Introduction:

"This kind of yogurt cake is always coming out after a long call, always shouting to do, but always doing something else first. This time, I bought a lot of yogurt bottles on the Internet and made a lot of yogurt. The cake is made of homemade sugar free yogurt, so I added 10 grams more sugar on the sugar, and the finished product tastes very good after refrigeration. As everyone said, it's as delicate as cheesecake, and the mold is rabbit's home Six inch black, this time with the wizard of Oz's formula demoulding, that is called a Shun! It's a good taste! Guys, let's move now ~

Production steps:

Step 1: 3 egg yolks, 10g sugar, 120g yogurt, stir well

Step 2: add 25g low powder and 15g chestnut powder after sieving and mix well

Step 3: add 35 grams of sugar to the protein until it foams

Step 4: add 1 / 3 protein into the egg yolk paste and stir well

Step 5: pour the batter back into the remaining protein and mix well. Pour the batter into the 6-inch round mold

Step 6: fill the baking pan with water and put it into the mold (if it is a movable bottom mold, the bottom should be wrapped with tin foil) and put it into the oven preheated at 170 degrees. The middle layer is heated up and down for 20 minutes, then turn to 155 degrees. After 50 minutes, the cake will naturally break away from the mold. After a few minutes, it can be reversed and demoulded

Materials required:

Yolks: 3

Sugar: 35g

Homemade sugar free yogurt: 120g

Low powder: 25g

Chestnut powder: 15g

Protein: 3

Precautions: 1. It's best to refrigerate for a few hours before eating. If you can't wait, you can eat it directly. 2. Don't over distribute the protein, it's easy to crack

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet