Yogurt Cake
1.
Separate the white egg yolk from the egg white with an egg separator. The egg yolk pot must be oil-free and water-free; the egg yolk pot is not very strict. If it can be done, it will be better.
2.
Add 45 grams of corn oil to the egg yolk and mix well.
3.
The texture of the egg yolk liquid after mixing is very uniform.
4.
Add 50 grams of homemade yogurt. Homemade yogurt contains very little sugar and has a good texture. If not, you can choose fresh milk bar yogurt or old yogurt.
5.
When the egg whites are soaked, add lemon juice. Beat twice and add 50 grams of caster sugar.
6.
Follow the speed from low speed to high speed to low speed to send egg whites to hard foaming, and small sharp corners appear.
7.
Sift low-gluten flour into the egg yolk batter bowl.
8.
Take 1/3 of the egg white to the egg yolk paste, and stir evenly by hand.
9.
Pour the evenly stirred egg yolk paste into the meringue, and use a rubber spatula to cut and mix the two evenly.
10.
Pour the finished cake paste into the piping bag, and cut a round opening at the bottom of the piping bag.
11.
Squeeze the silicone mold into the greased paper tray, place the silicone mold on the golden baking tray, and put it into the middle layer of the preheated oven. After baking at 120 degrees for 30 minutes, set 150 degrees and bake for 5 minutes. After the surface is evenly colored, take it out, take it out of the silicone mold, and drop it slightly.
12.
The cake is still firm after two hours.
Tips:
1. Because I am from the north and eat less sugar, the amount of sugar is a little bit less. To ensure the stability of the protein, add it all at once. Students from the south can increase the amount of sugar, 70-80 grams, or add it in portions.
2. If there is no lemon juice, add white vinegar. In order to neutralize the alkalinity in the protein, enhance the stability of the meringue.
3. I put the silicone mold on the golden baking pan. The golden baking pan can block part of the heat and make the heating more even. If the oil paper tray is placed directly in the iron mold, the baking time needs to be reduced. If the silicone mold is placed directly on the grilling net, the temperature needs to be adjusted.
4. The temperature of my oven is slightly higher than 30 degrees, so if the temperature of the oven is normal, 150 degrees and 170 degrees should be used. Specifically, it needs to be done once to find out the temper of the oven.
5. The way to judge whether the cake is mature is that the cake grows up, and when it falls back a little, the cake is basically mature. Because the situation is different, you need to learn to judge.
6. The weight of 4 grass eggs in shell is 210 grams. If you use foreign eggs, you need to convert them.
7. The egg whites must be stiffly foamed. I am still a little dissatisfied with the degree of how I pass it.
