Yogurt Cake
1.
Prepare the ingredients; mix low flour with corn starch; filter the yogurt with homemade sugar-free full-fat Caspian yogurt, which is very thick;
2.
Prepare 2 clean containers (no oil and no water), separate the egg whites and egg yolks,
3.
Add vegetable oil to the egg yolk and beat with a whisk until emulsified;
4.
Add the yogurt and continue to beat with a whisk until it is smooth;
5.
Sift in the mixed low flour and corn starch,
6.
Use a spatula to cut and mix evenly, no dry powder is visible, it does not matter if there is a little particle;
7.
Drop a few drops of lemon juice into the egg white, beat with a whisk at low speed until the egg is finely foamed, add fine sugar in one go, beat at medium speed until wet foaming, big bends;
8.
Before putting the meringue, use a whisk to stir in the egg yolk paste a few times, add 1/3 of the meringue to the egg yolk paste, cut and mix evenly and then pour it back into the meringue;
9.
Cut and mix evenly the batter again, pour all into the mold, and use a spatula to smooth the surface;
10.
The upper fire of the oven is 145 degrees, the lower fire is preheated at 140 degrees, and the grill is on the lower level; after the preheating is in place, put in the stainless steel bakeware, pour hot water into the mold, the height of the hot water accounts for 1/3 of the mold; The temperature of the water, from the beginning of the preparation of materials, boil a pot of boiling water, let it cool naturally, the specific degree is unknown;
11.
The baking time is about 50-60 minutes. When the time is up, turn off the heat, take out the stainless steel baking pan, keep the cheese mold in the oven, cover the surface with tin foil, and put it until the cake is naturally cool;
12.
After taking out the mold, put it in a fresh-keeping bag and put it in the refrigerator before eating; the surface of the cake is slightly cracked, and the cake will naturally shrink after cooling;
13.
Low-fat cake, eat without burden
Tips:
1. The water in the baking tray is best not to use boiling water;
2. Just hit the meringue until it is wet, it is too hard ~ the cake will become the Great Rift Valley;
3. After turning off the heat, take out the baking tray with water so that the cake will not get wet;
4. The temperature of the oven should be determined according to the time of the oven;
5. The mold does not need to be brushed with oil or paper, and the cake is automatically separated with a light tap;
