Yogurt Cake

Name: Yogurt Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 70g Zhongyu cake with wheat flour; 20g corn starch; 3 pcs egg; 200g Thick yogurt; 50g Caster sugar

by I have dried shrimp

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Many people are always very entangled when eating baked goods such as cakes. On the one hand, I want to enjoy the appetite brought by desserts, and on the other hand I am afraid of the pressure of high-calorie and high-fat. For example, cheesecake, also called cheesecake, which is popular in cake shops, has a delicate and smooth texture, but has a relatively high calorie content.
So, today I will introduce an oil-free yogurt cake. Yogurt cake does not have the fat and calories of cheesecake, but it has the same refreshing and smooth taste, rich milk fragrance and instant taste enjoyment! Yogurt is fermented from pure milk. In addition to retaining all the nutrients of fresh milk, lactic acid bacteria can also produce a variety of vitamins necessary for human nutrition during the fermentation process, such as VB1, VB2, VB6, VB12, etc., which are more nutritious , And it is easier to digest and absorb than milk. No oil is added to the material! Without the addition of cheese, the taste is close to that of cheesecake, but the calories are greatly reduced, and the cost is also greatly reduced.

Ingredients

Yogurt Cake

1. Separate egg yolk and protein. Add the egg yolk to the thick yogurt and mix well.

2. Sift in low flour and cornstarch, and mix well.

3. Stir until it is smooth and delicate as shown in the picture, and the egg yolk paste is finished, set aside.

4. Add a few drops of lemon juice or white vinegar to the egg whites, add sugar in three times, and whip until it's crooked.

5. Add the egg whites to the egg yolk paste three times, and stir evenly by turning and cutting.

6. Put the mixed cake batter into the mold, and it will be eight or nine minutes full. I put the extra part into a mini cake mold and shake it lightly to produce big bubbles.

7. Fill the baking tray with water in the preheated oven, put it in the mold, 110 degrees for 80 minutes, turn at 120 degrees for 20 minutes, turn off the heat, and simmer in the oven for 30 minutes before taking it out. (Actually, I was a little anxious later, it cracked slightly after turning 120 degrees, so in fact 110 degrees for 100 minutes would be more perfect. The temperature of each oven is different, my oven, the temperature is 20 to 30 degrees higher)