Oil-free Yogurt Cake

Name: Oil-free Yogurt Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs yolk; 120g Homemade sugar-free yogurt; 25g Low powder; 15g Chestnut flour; 3 pcs protein; 35g Sugar

by ゞ╃ graffiti

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This yogurt cake can be said to come out after a lot of calls, always shouting to do it, but always doing something else first. This time is because I bought a lot of yogurt bottles online and made a lot of yogurt. It is homemade sugar-free yogurt, so add 10 grams of sugar to the amount of sugar and the finished product after refrigeration has a good taste. As everyone said, it is as delicate as cheese cake. The mold is a 6-inch black rabbit. This time I use it. The prescription of the Wizard of Oz is called a Shun! The taste is called a thumbs up!
Friends, hurry up~~HOHO~~"

Ingredients

Oil-free Yogurt Cake

1. 3 egg yolks, 10 grams of sugar, 120 grams of yogurt, whipped evenly

2. Add the sieved 25g low flour and 15g chestnut flour and mix well

3. Add 35 grams of sugar to the egg whites and beat them until they become foamy

4. Add 1/3 egg white to the egg yolk paste and mix well

5. Pour the mixed egg batter back into the remaining egg whites, mix well, and pour the batter into a 6-inch round mold

6. Pour water into the baking tray and put it in the mold (if the bottom of the movable bottom mold is wrapped with tin foil), put it into the preheated 170 degrees oven, the middle layer will be heated for 20 minutes and then 155 degrees for 50 minutes. After the oven is out, the cake will naturally leave the mold, wait a few minutes Can be reversed and demolded

Tips:
1. It's best to refrigerate for a few hours before eating. If you can't wait, you can eat it directly.

2. Don't over-distribute the egg white, it will crack easily