Oil-free Naked Oat Yogurt Cake

Name: Oil-free Naked Oat Yogurt Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs Soil eggs; 30g Low-gluten flour; 10g Soft white sugar; 8g Naked Oat Noodles; 2 drops Lemon juice; 125g Homemade yogurt

by Shining mom

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This is a custom-made cake, mainly because Mr. does not like western food, especially western food. He feels high in calories and too sweet. In order to cater to the family’s appetite, it was redesigned and improved today, especially in this cake. Flour, the material is simple, does not add a drop of oil, the preparation is also simple, through the water custom baking method, using self-made yogurt production, the effect is quite good. This is a pastry with a very moist texture and taste very similar to light cheesecake. It melts in the mouth, and it is silky and delicious with one bite. It tastes better after refrigeration. The cake is oil-free, the calories are reduced, and the body burden is also reduced. If you have time, you must try it. It will definitely bring some small surprises to your beloved. Romance is by your side and I have the heart to discover romance. "

Ingredients

Oil-free Naked Oat Yogurt Cake

1. Ingredients preparation

2. Pour the yogurt into a larger container, divide the eggs, egg yolk and 10g sugar into the yogurt

3. Stir well until saccharification.

4. Sift low-gluten flour and naked oat flour into egg yolk paste.

5. Stir well.

6. Sift the low flour and naked oat flour,

7. There should be no powder particles in the batter, so that the tissue can be smooth.

8. .A few drops of white vinegar for egg whites and sugar at one time. The egg whites are delivered to nine. There is a small hook to lift the beater head.

9. Brush the lower layer with a layer of oil, divide 1/3 of the egg whites into the egg yolk paste. Cut and mix with a spatula, try not to defoam. This step is very important. Pour the cut egg yolk paste into the egg white paste, cut and mix evenly. In this step, you can use a manual whisk to lift from the bottom of the basin, shake it, and repeat this action. The egg white paste and egg yolk paste are completely uniform.

10. Put it into the mold, flatten it several times, and shake out big bubbles.

11. Preheat the oven to 170 degrees, press the No. 3 button to bake the cake, place a bakeware filled with hot water on the bakeware, and put the cake mold in the hot water. Bake for about 45 minutes, adjust according to your own oven, and you can eat it after removing the mold. It tastes very good.

Tips:
1. I changed my cornstarch to nectar flour, which is pretty good. Without adding a drop of oil, there is not much burden and pressure to eat.