#aca烤明星大赛#yogurt Cake

#aca烤明星大赛#yogurt Cake

1. First, separate the egg whites and egg yolks and put them in two oil- and water-free basins.

2. Add egg yolk to salad oil

3. Add yogurt

4. Stir well

5. Sift in the flour

6. Stir until there are no flour particles by tossing or cutting, and set aside for later use.

7. Add 6 drops of lemon juice to the egg whites and start whipping the egg whites at medium and high speed.

8. When the egg whites are soaked in the fish tail, add 1/3 of the fine sugar and continue to beat

9. When the foam is thick and fine, add 1/3 of the fine sugar and continue to beat

10. When the egg whites have obvious lines, add the remaining 1/3 of the sugar and continue to beat.

11. Finally, when the egg whites are foamed (that is, when the egg beater is lifted, the meringue can stand up short and upright with small points). Then the meringue is finished.

12. Take 1/3 of the meringue and add it to the egg yolk paste, and stir evenly with a rubber spatula. No meringue can be seen. Pour the stirred batter into the remaining meringue.

13. Stir evenly with a rubber spatula or cutting and mixing until no meringue is visible.

14. Pour the mixed batter into a water- and oil-free mold

15. Then hold the edge of the mold with both hands and shake it down from 10cm to produce large bubbles.

16. Put it into the bottom of the oven that has been preheated at 150 degrees and bake for 50 minutes.

17. Immediately after baking, take the cake out and shake it twice to exhaust the heat, and then pour it on a wine bottle to cool.

18. When the cake is completely cooled, it can be demoulded and eaten~

19. Finished product

20. Finished product

21. Finished product