Oil-free Yogurt Cakes

Oil-free Yogurt Cakes

1. Put the paper tray in the twelve continuous molds for use

2. Preheat the upper and lower tubes of the oven at 140 degrees to separate the egg whites and egg yolks in two clean containers for use

3. Add homemade yogurt to egg yolk

4. Stir well

5. Sift in low powder, stir evenly in a zigzag shape, stir the batter smoothly and set aside

6. When high-speed whipping egg whites have large bubbles, add 1/3 of the fine sugar to continue whipping. When the meringue gradually thickens and lines appear, add sugar for the second time and continue to beat. When the meringue lines are more obvious, add the remaining sugar and continue to beat at low speed to pull out the sticky sharp corners.

7. Take one third of the meringue and mix with the egg yolk paste

8. Stir evenly

9. Pour back the meringue basin,

10. Continue to stir evenly from bottom to top

11. Put the finished cake paste into the piping bag

12. Load the paper tray 7-8 minutes full

13. Put the upper and lower tubes in the middle of the preheated oven and bake at 140 degrees for 35-40 minutes.

Tips:

1. The consistency of the yogurt made by you is different. If it is too thin, you can increase the amount of powder to adjust or reduce the amount of yogurt.
2. Please adjust the baking temperature according to your personal oven