Eight-inch yogurt cake

Overview

Yogurt cake, because of the addition of yogurt, is very tender and smooth. It tastes similar to light cheese cake, but without the fat and calories of cheese cake, it has the same refreshing and smooth taste. The rich milky aroma and melt-in-your-mouth taste are really great.

Tags

• baking
• butter
• corn starch
• egg
• low gluten flour
• original yogurt
• white sugar
• white vinegar

Ingredients

Steps

1. 1 Use tin foil to wrap the outer ring of the eight-inch loose-bottom mold. Please ignore this step if you want to fix the bottom mold.

   

2. 2 Melt butter in hot water, pour into yogurt and stir evenly.

   

3. 3 Add one egg yolk and mix well.

   

4. 4 Add the remaining egg yolks one by one and mix well.

   

5. 5 Mix low-gluten flour and cornstarch and sift into egg yolk batter.

   

6. 6 Use a spatula to cut and mix evenly.

   

7. 7 Preheat the oven to 160 degrees. Add a few drops of white vinegar to the egg whites, and add the sugar to the egg whites in three batches while beating.

   

8. 8 The whipped egg whites are neutral to dry.

   

9. 9 Add one-third of the egg white batter to the egg yolk batter and mix evenly.

   

10. 10 Pour all the egg yolk paste into the remaining egg white paste along the wall of the bowl and mix evenly.

    

11. 11 Pour into the mold and shake to release air bubbles.

    

12. 12 Water bath method (put half of the hot water into the baking pan and place the mold into the baking pan). 160 degrees middle and lower level for 60 minutes.

    

13. 13 Remove from the mold.

    

14. 14 It is very delicate and tastes even better when refrigerated.