Yogurt Rose Cake

Yogurt Rose Cake

Introduction:

Production steps:

Step 1: prepare the required materials

Step 2: remove the pedicel of the dried rose, leave the petals and soak in water for 5 minutes.

Step 3: melt the butter in water.

Step 4: pour the melted butter into the yolk and mix well.

Step 5: add the yogurt and mix well.

Step 6: add 10 grams of sugar and mix well.

Step 7: sift in the flour and mix well.

Step 8: add a few drops of lemon juice to 2 egg whites.

Step 9: add the remaining 15 grams of white sugar in three times, and beat until wet foaming (the protein has a small corner).

Step 10: add one third of the protein paste into the yogurt egg yolk paste, and stir evenly (do not stir in circles to avoid defoaming).

Step 11: add the cake paste and rose to the remaining protein paste and mix well.

Step 12: mix well.

Step 13: pour into the 6-inch cake mold and wrap the bottom of the mold with tin foil.

Step 14: heat the water in the baking pan, take the water bath method, put it in the middle layer of the oven, bake at 160 ℃ for 60 minutes.

Materials required:

Yogurt: 100ml

Sugar: 25g

Rose: 10g

Butter: 20g

Eggs: two

Low powder: 20g

Corn flour: 12g

Lemon juice: a few drops (or white vinegar)

Note: there is no need to buckle the demoulding after discharging

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet