Yogurt Durian Cake
1.
The durian is pitted and put into a blender together with the milk to smash it
2.
Stir the yogurt with the paste you made before, add the condensed milk
3.
Separate the egg white and egg yolk (when separating the egg white, pay attention to anhydrous, no oil and no yolk). Add 20g of white sugar to the egg yolk and stir evenly. Do not use chopsticks or spoons with a manual egg beater, which may cause uneven bumps.
4.
Sift the flour into the paste just mixed and save it for later
5.
Add a little white vinegar to the whisk, adjust the egg white to 1 stop and beat with a whisk, add 10g of sugar when the thick bubbles appear
6.
Continue to stir, add 10g sugar when lines begin to appear
7.
When the delicate lines appear, add sugar for the last time, and adjust the whisk to 6-speed high-speed operation (all the process remember not to stop or stop, it is easy to be unable to send), and stop when the wet hair appears, as shown in the figure, there is a bend Horns, but fall down
8.
Add the beaten egg whites to the batter just in two times. Be careful not to stir in circles. Use the push method, which is a light and fast economic push from the bowl side and then push it over. The effect is very good, and it will not defoam.
9.
Preheat the oven to 160 degrees, put water in the baking tray, and wrap the outside of the cake mold with tin foil to prevent water seepage and cause the cake to be too moist. I just didn’t have it, resulting in a bad appearance
10.
Pour the batter into the mold, vigorously shake the table top, remove the bubbles inside, put it in the baking tray, and bake for about 50 minutes, then use a toothpick to insert and pull out to see if there is any batter. If there is no batter, turn off the power and put it inside and let it cool down. It's out
