Sugar-free Yogurt Cake

Sugar-free Yogurt Cake

1. Take the eggs and yogurt out of the refrigerator to warm up, and weigh the various ingredients separately (the flour can be packed in a basin). Fill the square mold with tin foil, and divide the egg yolk protein (the egg white is in a clean basin without water and oil).

2. Pour yogurt and sugar into the egg yolk and stir well, sift into the mixed powder, and mix evenly (not evenly, I put the roux in the sieve and sift it twice) and set aside for later use. Add a few drops of white vinegar to the egg whites, add one-third of the white sugar when making a large foam with an electric whisk, continue to beat, add another one-third of the white sugar when the foam is fine, and beat until the egg white has lines Add the last third of the sugar, and continue to beat until it is firm. (Egg whisk in advance, when the egg white on the tip of the stirring rod becomes a straight small triangular tip, it is ready.) (While the egg white is being beaten, the baking pan is placed in the bottom layer of the oven, and the baking pan is filled with three Two-thirds of the hot water, start to preheat the oven.)

3. Dig one-third of the egg white paste and add it to the egg yolk paste, quickly mix it evenly with a cutting and mixing method, add the evenly mixed egg batter to the remaining egg white paste and continue to cut and mix quickly.

4. Pour the mixed cake batter into the mold and tap a few times to knock out the large bubbles in the batter. At this time, the surface of the batter is relatively flat.

5. Place the mold on the grill and put it in the second-to-last floor of the oven. Water bath method, low temperature, 135 degrees, bake for 60 minutes, change to 150 degrees and continue to bake for 10 minutes, the cake is cooked.

6. Don't rush out after baking. Put it in the oven for another 15 minutes and then take it out. You don't need to buckle, let it cool, put it in the refrigerator overnight, and cut it for consumption. The taste is better after refrigeration.

Tips:

Fold a few tin foil pads according to the size of the square mold in advance, so it is convenient to use. Various classifications can be put in one basin, and a few basins can be washed less. If you don’t like the heavy coloring during the baking process, you can cover it with tin foil halfway.