#aca烤培明星大赛#six Continuous Mold Yogurt Cake
1.
Separate the white and egg yolks and put them in a water-free and oil-free container. Add 130 grams of homemade sugar-free yogurt to the egg yolk bowl and mix well
2.
Sift in 45 grams of low flour and 20 grams of cornstarch
3.
Stir well
4.
A few drops of egg whites and lemon juice, 45 grams of sugar are added all at once
5.
Beat until the egg whites are wet foaming (the small hooks appear when the egg beater is lifted, which is wet foaming)
6.
Take one-third of the meringue and add it to the egg yolk paste and mix up and down evenly. Do not stir in a circular motion to avoid defoaming the protein
7.
Pour the egg yolk paste into the remaining meringue and mix up and down evenly. Do not stir in a circular motion to avoid defoaming the egg whites
8.
Pour into a six-link mold, and pour the rest into another small mold to shake out bubbles
9.
Water bath method: put a baking tray on the lower level, fill the baking tray with water and preheat it together with the oven, make the six continuous molds in the bath, and put the other mold on a steaming rack, and bake the mold at 150 degrees for 35 minutes. Turn to the middle layer and bake at 165 degrees for 15 minutes to color
10.
Before baking, simmer in the oven for 5 or 6 minutes before baking. You don’t need to buckle, and it can be demoulded if it cools slightly.
11.
Perfect demoulding, no oil, no sticking at all, the mould is great, love it!
12.
Fresh and delicate, it melts in the mouth, it feels a bit light cheese!
Tips:
If you are not using non-stick molds, remember to apply oil
