Yogurt Blueberry Pulp Cake Stepping into Healthy Line

Published Mar 13, 2023 at 17:26pm ET

First I got a good basic formula, then I dont like to tamper with the nature of the original side to change it. It was an important step in the mountain Qifeng that butter and milk were heated together, but I willfully replaced it with sugar-free Greek yogurt, which I am sure is healthier and easier to operate. After putting blueberries on it, its healthy and delicious.

Food Material List

1 Egg 5
2 Low gluten powder 130g
3 sugar 180g
4 Sugar-free Greek yogurt 100g
5 milk 30g
6 blueberries 100g
7 Vanilla essence 2 teaspoons

Operational steps

1 Separate the protein from the yolk, and put the protein in an oil-free and water-free basin to refrigerate first. Preheat oven 165 degrees
2 Add 30 grams of soup to egg yolk and beat until light hair turns white.
3 Add vanilla extract, yogurt and milk
4 Sift the low-gluten powder into it and stir until smooth and granular.
5 Put out the egg white, add a little salt and beat. Add sugar in batches until stiff foam.
6 Divide 1/3 of the egg white into the yolk paste and beat it evenly with a hand-held beater.
7 Pour the yolk paste into the egg white, cut and mix evenly, then put it into a paper cup.
8 After rolling the blueberries with a little gluten powder, sift out the excess powder and place the blueberries on the top of the cake paste.
9 Bake in the middle of the oven for 30 minutes and take it out and turn it upside down until it cools.

Tips

Here, because yogurt and blueberry are two sour materials, so sugar is used more. If blueberry is not put in, 20 grams can be subtracted. Yogurt is sweet, and 30 grams can be reduced as appropriate.

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