Eight Inch Yogurt Cake

Name: Eight Inch Yogurt Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 40g Low-gluten flour; 25g corn starch; 200g Plain yogurt; 4 egg; 80g White sugar; A few drops White vinegar; 45g butter

by Daughter of heaven

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Yogurt cake, because it is added with yogurt, is very tender and slippery. The taste is similar to light cheesecake, but without the fat and calories of cheesecake, it has the same refreshing and smooth taste. It has a rich milky aroma and a real taste that melts in the mouth. It's awesome. "

Ingredients

40g Low-gluten Flour
25g Corn Starch
200g Plain Yogurt
4 Egg

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80g White Sugar

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A few drops White Vinegar
45g Butter

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Eight Inch Yogurt Cake

1. The outer ring of the 8-inch movable bottom mold is wrapped with tin foil. Please ignore this step for fixing the mold.

2. Melt the butter in the insulated water, pour it into the yogurt and stir well.

3. Add an egg yolk and stir well.

4. Add the remaining egg yolks one by one and stir well.

5. Mix low-gluten flour and cornstarch, sift into egg yolk paste.

6. Cut and mix evenly with a spatula.

7. Preheat the oven to 160 degrees. Add a few drops of white vinegar to the egg whites, and add sugar to the egg whites three times while whipping.

8. The whipped protein is in a neutral to dry state.

9. Take one third of the egg white paste and add it to the egg yolk paste, cut and mix evenly.

10. Pour the egg yolk paste into the remaining egg white paste along the wall of the basin, cut and mix evenly.

11. Pour into the mold and shake out bubbles.

12. Water bath method (half of hot water is placed in the baking pan, and the mold is placed in the baking pan). 60 minutes for the middle and lower level at 160 degrees.