1. Raw eggs, low-gluten flour, sugar, purified water, salt, white vinegar, yogurt, Meiren dates.
2. Separate the yolk from the egg white.
3. Add 10 grams of white sugar to the egg yolk and 22 grams of white sugar to the egg white.
4. Stir the egg yolk and sugar well, add purified water, and stir well.
5. Add the sifted low-gluten flour and stir until there is no dry powder
6. Stir the egg yolk paste and set aside.
7. Add salt and white vinegar to the egg whites.
8. Beat with an electric whisk to dry foaming state.
9. Take one-third of the egg white paste and pour it into the egg yolk paste, stir evenly with a spatula, don't make a circle, it will defoam easily.
10. Then pour the egg yolk paste into the remaining egg white paste and stir gently again.
11. Preheat the oven up and down to 140 degrees, pour the mixed batter into the mold, the six-inch open bottom cake mold I used.
12. After the oven is preheated, put the mold in the oven, fire up and down at 140 degrees, bake for 50 minutes, take it out and let it cool and demould.
13. Meiren dates are divided into two by me.
14. According to your own needs, cut a piece of cake and put it on the plate, pour an appropriate amount of yogurt on the cake, put the Meiren date on the yogurt, and the beautiful Meiren date yogurt cake is ready.
15. Finished product.
Tips:1. The egg is the weight after shelling.
2. Yogurt is homemade, or you can use commercially available yogurt.
3. Beat the egg whites to a dry state.
4. When stirring the batter, cut or stir gently to avoid defoaming.
5. The temperature and time setting of the oven should be set according to your own oven.
6. The six-inch live-bottom cake mold I used.
