Yogurt Cake
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1. Sift the low-flour and corn starch for use;
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2. Cut the butter into small pieces and melt in water;
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3. Pour the melted butter into the yogurt and mix;
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4. Separate the egg yolk from the egg white, add it to the mixture of yogurt and vegetable oil, and stir evenly;
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5. Pour the sifted flour into the egg yolk paste;
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6. Mix thoroughly and evenly;
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7. Pre-beat the egg whites with an electric whisk at low speed;
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8. Add white granulated sugar to the egg whites in three times, and stir the egg whites in a low-medium-high-speed manner;
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9. Beat the egg whites until wet. Lifting the whisk, you can clearly see the egg whites into small pointed hooks;
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10. Pour the egg whites into the egg yolk paste one by one;
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11. Every time you must use the cutting and mixing method, fully mix the two and pour them into the mold;
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12. Finally, shake a few times on the tablet to eliminate large bubbles. Put it in a preheated oven for baking. 170 degrees, about an hour.
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The state after demolding.
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Then it can be eaten after a while.
15.
It can also be loaded into small molds.
Tips:
1. Pay attention after entering the oven: Pour hot water into the baking pan and place it on the bottom of the oven. Place the mold on the grill and place the middle layer. (My oven is small, so I put the molds directly in the baking pan filled with hot water.)
2. Beat the egg whites: After taking out the eggs from the refrigerator, you do not need to return to room temperature, just beat them directly. The low speed-medium speed-high speed method can improve efficiency.
3. Again, be careful about cutting and mixing: After adding the egg whites, turn the egg yolk paste up from the bottom, and use a spatula to draw a figure of 8 back and forth on the batter. I have tried several methods, this method works best. The purpose of cutting and mixing is to prevent defoaming during the mixing process, but defoaming is inevitable. We just need to be careful and don't care too much.
4. The key to success: The choice of mold is critical, try to use small molds. Don't fill up the batter, just 8 minutes full. The next step is critical: different ovens have different temperatures, and what I gave is the temperature at which I succeeded: 170 degrees. After baking for 50 minutes, move the grill to the middle and lower layer to prevent the bottom layer from getting too wet and too dark. Continue to bake for 10 minutes, take out the small mold, and leave only the mold on the right to bake for another 10 minutes.
5. The bottom will be a little wet, which is normal. It is practical to refrigerate for 3-4 hours, and the taste is better.
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