Yogurt Cake recipe vineux

This cake tastes like a light cheese cake! This yogurt cake is a good choice for friends like me who dont like the taste of cheese or feel that cheese cake tastes a little tired. It tastes very refreshing and delicate. Its very nice! I have been praised by my family. Ha-ha~I made a 10-inch round model. Its really not enough to eat. It must be great!

Food Material List

1 Egg 7
2 Self-made sugar-free old yoghurt 320G
3 sugar 120g
4 Low-gluten flour 150g
5 corn starch 40g

Operational steps

1 Get the materials ready first.
2 Separate the egg white yolk.
3 Put the yolk in yogurt one by one, and mix well without putting one yolk in it.
4 Stir the yogurt well with all the yolks.
5 Sift the low gluten flour and cornstarch into the yoghurt paste just stirred, and stir evenly.
6 Protein is whipped in an oil-free, water-free dish. A little salt can be added to help whisk until the protein foams and a third of the sugar is added.
7 Continue to whiten until the protein turns white and delicate, then add a third of the sugar.
8 When the protein is slightly streaked, you can put all the remaining sugar into the small tick as shown in the figure. It doesnt need to be too hard, as long as it is wet and dry.
9 Then put the beaten protein into the mixed yolk paste three times to stir, first put a third, with a scraper or manual beater from the bottom to the top, avoid drawing circles, circle stirring will cause severe defoaming, the cake will not start.
10 Stir in a third of the protein.
11 Pour the stirred batter into the mould, and you can knock hard on the table for a few times to knock out the bubbles.
12 Put it in the oven at 170 degrees for 60 minutes, then use the steaming bath method (because I use a movable bottom mold, I dont have tinfoil) to put the cake in the middle and lower layers, and put a baking pan with half water on the lowest layer, so thats OK.
13 The mould can be demoulded after discharge.
14 What delicate organization! Yummy!
15 Lets have a close-up of the section.

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