Mini yogurt cheese cakes
Overview
This cake is relatively mini and is made for my daughter to eat as a snack after school. So I used Keluli’s silicone mold. Take one bite and serve it as a snack for the children. It is delicious and fun.
Tags
Ingredients
Steps
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Prepare materials
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Heat butter and cream cheese over water and beat with a hand mixer until smooth and without lumps.
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Beat the egg whites and yolks separately in a water-free and oil-free bowl.
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Beat the egg yolks and add to the butter cheese paste three times, stirring evenly after each addition before adding the next time.
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Add yogurt and stir evenly.
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Sift in the mixture of low-gluten flour and cornstarch, and stir evenly.
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Stir in the mixed egg yolk paste.
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Prepare the mold and brush it with a thin layer of butter to prevent sticking.
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Add sugar to the protein bowl and place a basin of warm water of about 50 degrees below the bowl.
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Beat the egg yolks at low speed until it reaches a coarse foam, then turn to medium-high speed and continue beating.
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Whip until wet and dry peaks form. That is to say, lift the egg beater and bend the tip of the egg beater slightly.
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Use a spatula to scoop up 1/3 of the egg whites and fold into the egg yolk batter
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Pay attention to the mixing technique. Use a spatula to fold the batter from the center to the edge of the bowl.
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Then pour the mixed egg yolk paste back into the egg whites
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Still use the stirring technique to mix the batter.
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Put into a plastic bag or piping bag. Cut a small slit at the tip.
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Carefully squeeze it into the mold until it is 8-9 minutes full.
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Gently shake the squeezed batter to smooth the surface.
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Pour appropriate amount of warm water into the baking pan, middle and lower layers. The mold is placed in the water. Bake at 150 degrees for 40 minutes.
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After the baked cake is cooled, turn it upside down directly, and the small cake will fall out of the mold.
