Yogurt Cotton Cake

Name: Yogurt Cotton Cake
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 6 egg; 75g Yogurt; 75g Low-gluten flour; 55g grape seed oil; 50g Sugar; A few drops White vinegar

by Wanshanhong

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Seeing that my friends are making cakes, it makes me want to eat cakes. I haven't made cakes for a long time. I just participated in the second baking contest and won the prize. The prize is a Kepu egg beater. I can’t wait to use it immediately. I made two styles at once today. This cotton cake is made by water bath method. Thinking of such a big oven, only baking such a cake wastes energy, so I made a light cheesecake that is also water bath method at the same time. But just because I made two at a time and beaten the egg whites at a time, I was afraid that the mixed cheese paste would settle for a long time, so I hurriedly mixed this paste. The egg whites were not mixed enough, and there were some big bubbles in it. Fortunately, it is still soft, and it does not live up to the name of cotton. The taste that melts in the mouth is really good. "

Ingredients

6 Egg
75g Yogurt
75g Low-gluten Flour
55g Grape Seed Oil
50g Sugar
A few drops White Vinegar

Yogurt Cotton Cake

1. Heat the oil first, turn off the heat while hot, pour the flour into the oil, and stir quickly into a dough shape

2. Keep stirring until the batter is smooth and smooth

3. 1 whole egg and 5 egg yolks in another bowl

4. Yogurt is also poured in,

5. Stir well,

6. Then pour the custard into the batter and stir evenly,

7. Add a few drops of white vinegar to the egg whites, stir with the low-speed gear of the Kepu egg beater until large bubbles are formed, pour half of the sugar,

8. Turn to high speed 5 and continue to stir. When the foam is slightly fine, pour in the remaining sugar

9. Finally, stir the egg whites until it is stiff, that is, lift the whisk to have a straight tip.

10. Put about 1/3 of the egg whites into the batter, cut and mix evenly

11. Then add all the remaining egg whites

12. Continue to mix evenly by cutting and mixing

13. Pour it into the mold and shake it a few times

14. Preheat the oven at 170°C for 5 minutes, put a baking tray with water on the bottom layer, and put a grilling net on it, and then bake at 150°C for 50 minutes. If the color is light, turn it to 170°C and bake for 10 minutes to color.

15. Bake the cake upside down to let cool

16. Demould after cooling. The plastic wrap was placed underneath it, and the skin was peeled off after a long time. A little affects the appearance, but does not affect the taste.

Tips:
1. In the water bath method, ensure that there is water from beginning to end, so the water in the bakeware must be at least 1 cm deep

2. Because my colleague made cheesecake, I was afraid that the cheesecake would settle for a long time when mixing the egg whites, so I hurriedly mixed it. The egg whites were not mixed evenly, so the cake had a little big bubbles. However, it does not affect the taste at all, and it is still very soft. But be sure to mix well next time!