#aca Baking Star Contest# Yogurt Cake
1.
Separation of white and egg yolk. Mix the salad oil with the separated egg yolk and mix well
2.
Then pour in the yogurt and stir until the yogurt and egg yolk are fully integrated
3.
Mix the sifted low-gluten flour and cornstarch and stir a little, then pour it into the yogurt paste and stir with a spatula until the batter is fine and no gnocchi, then put it in the refrigerator to stand for half an hour
4.
Then start to beat the egg whites. During the whisking process, 75G sugar is added in three times. First, add 4 drops of lemon juice to the egg whites. When the egg whites are beaten to the eyes, add 25G sugar to beat and then beat the egg whites until they are fine and without bubbles. Add 25G sugar and continue to beat the egg whites until they appear. Add 25G sugar to the texture until it is sent until the whisk is lifted and the effective hook is close to dry. When the eggbeater is not sliding, it should be sent as evenly as possible. Each position must be kept in the same state.
5.
Mix 1/3 of the whipped egg whites into the yogurt batter that has been made before, and stir up and down with a spatula. Then pour the batter into the remaining egg whites and stir evenly
6.
Put half a bowl of water at the bottom of the oven to preheat the oven at 150 degrees, pour the batter into an 8-inch round movable bottom mold, shake the mold lightly, shake the vent, put it in the penultimate layer of the oven, bake for 60 minutes, you can find the color in the middle and cover it with a layer of tin foil as soon as possible to prevent The top of the cake is baked black
Tips:
Oven temperature varies according to your own oven habits to fine-tune the temperature
