#aca烤明星大赛# Oil-free Yogurt Cake
1.
Put yogurt in the egg yolk
2.
Mix well and sift into low powder
3.
Mix into a batter without particles and set aside for later use
4.
Add a few drops of white vinegar to the egg whites, beat until the foam is fine, add half of the sugar
5.
Beat until there are lines, pour in the remaining fine sugar, sift in cornstarch
6.
Stir it until it is wet and foamy
7.
First take one third of the egg whites into the egg yolk paste
8.
Mix well and pour into the egg white basin
9.
Cut and mix into a uniform and shiny batter
10.
Pour into the mold to be seven to eight minutes full, in a water bath, put in the preheated oven, bake at 180 degrees for 20 minutes and then at 140 degrees for 20 minutes
11.
Put it in the oven and simmer for half an hour when it is time, take it out and put it in the refrigerator for refrigeration.
12.
Finished product
13.
Finished product
14.
Finished product
Tips:
1. The yogurt must be thicker, if it is in a continuous cup, strain it with gauze
2. Just hit the egg whites to wet foaming
3. The water bath method is to put at least one centimeter of hot water in the baking pan, and then put it into the mold. If the mold is split, wrap a layer of tin foil to prevent water from entering
4. The roasting temperature can be adjusted by yourself. If the color is not applied in the last few minutes, increase the temperature
5. Eat after refrigeration, it tastes great
