Oil-free Low-calorie Yogurt Cake (imitation Light Buttermilk)
1.
Separate the egg yolk and egg white separately, put them into two oil- and water-free containers, and use a whisk to beat the egg whites. You can put a little salt or white vinegar in the egg whites to get rid of the fishy, or leave it alone!
2.
Add 10 grams of sugar when the egg whites are beaten until the fish eyes are soaked, and continue to beat
3.
When the egg whites are fine, add 10 grams of sugar and continue to beat
4.
When there are lines on the surface, pour in the remaining sugar and continue to beat
5.
The egg whites can be sent until the corners of the whisk are not slipped off when the whisk is lifted. At this time, the egg whites are beaten and set aside for later use. If the room temperature is too high, you can put them in the refrigerator to refrigerate. At this time, add water to the baking tray and put it into the bottom of the oven (the water level does not overflow the baking tray), and preheat it together with the oven, and it will be 160 degrees for 15 minutes
6.
Add yogurt (the thicker one) to the egg yolk container and stir them evenly
7.
After mixing the flour and starch, sift into the egg yogurt liquid, use a spatula to stir evenly, no particles
8.
Finally, you can use a whisk a few times to make the batter more delicate and smooth
9.
The egg whites are added to the egg yolk batter in 2 times, the purpose is to make the batter fully stir and evenly each time
10.
This is the second time adding egg whites, continue to mix evenly
11.
Pour into the 6-inch anode movable bottom mold, hold the mold with both hands and shake it on the table for a few times to remove air bubbles
12.
Wrap the bottom of the mold with tin foil and put it in a baking tray with water (because my oven is 12Lmini, it can't be baked on the grilling net, and the space is not enough, so I directly use the water bath method) 150 degrees 40 minutes, ( During this period, watch the surface of the cake a little bit of color, you can cover it with tin foil to prevent the surface from baking or cracking) Then the last 160 degrees for 10 minutes
13.
Shake the mold a few times out of the oven, let it cool, and release the mold. You can add some fruit decoration on the surface
14.
The soft and delicate cake body is easier to cut after cooling! The texture and taste are exactly the same as light buttermilk! ! !
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