#aca烤明星大赛# Oil-free Yogurt Cake
1.
Material preparation.
2.
Grease and dust the mold and set aside.
3.
Separate the eggs in two water- and oil-free bowls for later use.
4.
Put the egg yolk in the yogurt and mix well.
5.
Sift in the sieved low powder and mix well.
6.
Sift the batter twice.
7.
Add a few drops of white vinegar to the egg whites and beat them until fish-eye shape.
8.
Add granulated sugar in three times and beat until moist and foamy.
9.
Put one-third of the egg white foam into the egg yolk paste and mix well.
10.
Pour the mixed batter into the remaining egg white foam and stir evenly.
11.
Pour the batter into the mold and put it into the preheated oven. Place the baking tray on the lower level, fill the baking tray with water, put the baking net on the baking tray, and put the mold on the baking net. 145 degrees for 55 minutes, then adjust to 155 degrees for upper heat and 145 degrees for lower heat. 15 minutes.
12.
Appreciation of the finished product.
13.
Appreciation of the finished product.
