Yogurt Cake

Overview

A piece of yogurt cake has a texture similar to cheese cake and can be kept in the refrigerator without becoming hard. I used a small oven for fun.

Tags

• baking
• children
• afternoon tea
• butter or vegetable oil
• egg
• low gluten flour
• sugar
• yogurt
• lemon juice
• milk

Ingredients

Steps

1. 1 A small oven just for fun, just stick it up. There is no temperature control, and people are watching from the side when it needs to be roasted. When the fire is too high, you need to manually turn it down. A small oven can still bake good cakes

   

2. 2 Separate the egg yolk and egg white, add four to five drops of lemon juice to the egg white and set aside

   

3. 3 Add 90 grams of yogurt to the four egg yolks. The yogurt packaging has different sizes. I used to use 100g. I didn’t look carefully when I bought it this time. I bought 90g and made up the rest with milk

   

4. 4 Add 15g of sugar and all ingredients except cake flour to the egg yolks

   

5. 5 Stir until the oil and egg mixture are smooth. The oil I use here is ordinary cooking oil. It tastes better if you use butter

   

6. 6 Add flour. If you want the cake to have a more delicate texture, you can reduce the amount of low-gluten flour and add some starch. If adding starch, first mix the flour and starch evenly and then sift.

   

7. 7 Stir evenly and set aside. I usually prepare the egg yolk liquid before beating the egg whites, so that the egg yolk liquid can be fully integrated and smooth by beating the egg whites

   

8. 8 Start beating the eggs, and be sure to add sugar after making big foam. Add sugar in three batches, 15g each time.

   

9. 9 Just beat until stiff and the whisk will have nice little tips when you lift it up

   

10. 10 Add the beaten egg whites in three batches, this picture shows the first time

    

11. 11 Stir well and add the second

    

12. 12 For the third time, pour the mixed cake liquid into the protein bowl and mix evenly

    

13. 13 What it looks like after mixing thoroughly

    

14. 14 Pour into the mold, shake until there are no big bubbles, bake in water bath for 40 minutes, cover with tin foil in the middle.

    

15. 15 Since the cake is freshly baked using a non-stick cheesecake mold, it needs to be removed from the mold about two minutes after taking it out of the pan, otherwise the mold will cause the bottom of the cake to shrink

    

16. 16 After cooling completely, the surface will shrink slightly, but there will not be much change

    

17. 17 Put it in the prepared box and put it in the refrigerator. Shelf life is three days. The taste will not change within three days, making it perfect for eating with coffee.

    

18. 18 If the tin foil cover is added late, the result will be like this...