#aca烤明星大赛#yogurt Cake
1.
All materials are ready
2.
Separate the egg white and egg yolk, and put the egg white into a basin without oil and water
3.
Beat the egg yolks, then pour the yogurt into the egg yolks
4.
Stir evenly and smoothly
5.
Sift the low-gluten flour into the yogurt yolk paste
6.
Stir evenly in irregular directions, without dry powder particles
7.
After the egg whites are thickly bubbled with an electric whisk, pour 10 grams of sugar
8.
When making fine white foam at medium and high speed, add 10 grams of sugar
9.
When you continue to make obvious lines at medium and high speeds, add the remaining 10 grams of sugar
10.
Continue to beat at medium and high speeds, lift up the whisk, the egg white paste is in a big hook state, and the whisking is over
11.
Take one third of the egg white paste into the egg yolk paste
12.
Mix well by turning and cutting
13.
Pour the mixed batter back into the meringue bowl
14.
Continue to mix evenly by turning and cutting to make a delicate cake batter
15.
Pour the cake batter into a non-stick mold, I used an extra mini cake mold
16.
Put it into the middle layer of the preheated oven, and put a baking tray full of water on the bottom of the oven, so that there will be steam when baking, and the cake will be tender and moist.
17.
Fire up and down at 120 degrees for about 70 minutes. After being out of the oven, it can be released directly when it is aired to hand temperature. It tastes better after being put in the refrigerator
18.
One positive and one negative, although the surface is a little wrinkled, the back is very smooth and flat
19.
One positive and one negative, although the surface is a little wrinkled, the back is very smooth and flat
20.
Hurry up
21.
Hurry up
22.
The texture is very delicate and very moist
23.
The texture is very delicate and very moist
Tips:
The amount of yogurt on this side is larger, and the yogurt cake baked by the water bath method is more moist and tender; the water-filled bakeware can also be placed directly in the middle of the bakeware, and then the solid bottom mold is directly seated in the water; if it is a live bottom The mold needs to be wrapped with tin foil to prevent water from entering.
If it is replaced with a normal mold, a 6-inch non-stick mold is sufficient;
Don’t beat the egg whites too hard to prevent cracking on the surface of the cake during baking;
Please adjust the baking time and temperature according to the situation of your own oven.
