#aca烤明星大赛# Oil-free Yogurt Cake ~ Healthy and Delicious Imitation Light Cheese 6-inch Chiffon Cake
1.
Prepare the ingredients (the amount of the recipe is just enough to make a 6-inch round cake).
2.
Separation of white and egg yolk. Pour the yogurt into the egg yolk and stir evenly (the thick type of yogurt is used, my family only eats children’s yogurt, this is also delicious, but it must be a thick type).
3.
Mix low-gluten flour and cornstarch, sieve and pour into the egg yolk paste, stir evenly.
4.
Put the mixed egg yolk batter aside for later use (be careful to turn it up and down to avoid gluten in the batter).
5.
Beat the egg whites. Add white granulated sugar in three times to beat the egg whites to a hard foaming state (note that the bowl for whisking the egg whites must be water-free and oil-free, otherwise the egg whites will be difficult to beat). (The following steps will specifically describe the various states of egg whites)
6.
As shown in the figure, the head of the whisk is in a wet foaming state.
7.
As shown in the figure, the head of the whisk is in a right-angled triangle and is in a rigid foaming state. Just hit this state
8.
If the egg white paste is in a hard foaming state, the bowl is upside down, and the egg white inside will not flow.
9.
Take 1/3 of the beaten egg white paste, put it into the egg yolk paste, quickly turn it up and down and mix evenly.
10.
Pour the cake batter that was mixed in the previous step into the remaining protein batter, and quickly turn it up and down evenly (must be fast and turn up and down to prevent the cake batter from defoaming).
11.
The mixed cake batter is smooth and delicate without any particles. Pour it into the mold and shake it lightly to produce large bubbles.
12.
Put tin foil on the bread outside the mould (not included), put it in the middle of the preheated oven, and bake at 150 degrees for 60 minutes (the last 10 minutes can be adjusted to 160 degrees, pay attention to observe if the color is even, cover with tin foil to prevent Excessive coloring).
13.
In the water bath method I use, put the baking tray on the bottom of the oven and pour some water into the baking tray. Put the cake on the grill and bake it. The cake made by the water bath will have a moist texture~ If you find it troublesome, it’s okay to bake it directly.
14.
Bake it out of the oven. Just leave it to cool naturally. This cake will shrink as a whole after cooling, and it will be demoulded naturally, so there is no need to put it on the grill to let it cool, otherwise it will leave a mark like mine~
15.
The finished product melts in the mouth. It has the taste of light cheesecake, but it is healthier~ If you love cakes and are afraid of high calories, then try this cake~
16.
The cut is not good, but the taste is great! The method is also simple, no oil, low sugar, no baking powder~ delicious and healthy! You can try it~
Tips:
1. The amount of recipe can make a 6-inch cake.
2. The yogurt I used is sweet. The specific amount of sugar can be increased or decreased according to personal taste, but it is not recommended to reduce too much. If the sugar is too little, the original taste and taste of the cake will be lost.
3. Finally, when the cake batter is mixed, it must be quickly turned up and down. Excessive stirring of the batter will defoam the egg whites and the baked cake will have a hard taste.
4. Insert a toothpick into the baked cake. The toothpick will not stick to the cake paste, indicating that the cake is cooked.
5. Bake in my oven at 150 degrees for 50 minutes, and then at 160 degrees for 10 minutes. Each oven has its own temper, so adjust the temperature and time appropriately according to the characteristics of your oven, and pay attention to the coloring when baking.
