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Add a bottle of yogurt to the flour, without baking or frying. It tastes good and doesn't get angry, so my daughter is full.

When it comes to yogurt, we all know that its taste and absorption are much better than pure milk. In particular, the rich fragrance of yogurt makes people memorable. But often buying yogurt is still a big expense! Therefore, many treasure mothers began to make yogurt at home, but the new problem came again. It was troublesome to make less yogurt, but they were afraid of wasting it if they made too much. After all, the storage time of yogurt is still very short. In fact, we don't have to worry about it. The extra yogurt can be made into a new delicious food, even more popular than yogurt!

every time I have more yogurt, I use it to make steamed yogurt cakes, which not only perfectly preserves the flavor of yogurt, but also enriches the taste! Yogurt cake is so simple that you don't even need an oven. Add a bottle of yogurt to the flour, without baking or frying, it's delicious and not on fire, and my daughter is full! Yogurt cake tastes softer and smoother than ordinary cake, and it is completely instant enjoyment!

Faced with this unique yogurt cake, both adults and children like it very much. Yogurt cake is richer in nutrition than ordinary cake, and there is no need to add high-sugar and high-fat additives in the production process, so it can be said to be a healthy and delicious food. Using yogurt cake as breakfast, without adding a drop of oil, is fragrant and soft, more delicious than cake and simpler than bread. My family is not tired of eating it for three days! You should try such delicious food quickly!

steamed cake with yogurt

Ingredients: low-flour yogurt 1g, sugar 16g, eggs 3g, 4 pieces

Method of making:

1. Prepare two clean oil-free and water-free pots, and separate the egg albumen;

2. Add yogurt to the egg yolk and beat evenly;

3. Sieve in low-gluten flour;

4. After Z-shaped mixing, add dried cranberries and continue to mix evenly for later use;

5. Add fine sugar into the egg white for three times and start to beat until the whisk has a small peak.

6. Divide 1/3 of the egg white cream into the egg yolk liquid and mix evenly. (Do not mix in a round way, otherwise it may defoam and eventually lead to failure. After mixing, pour it into the remaining egg white cream and continue to mix evenly;

7. Finally, pour it into an 8-inch Qifeng mold; Large bubbles are shaken under light earthquake 2; (The 6-inch container I used was a little full, and finally it overflowed, so 8 inches should be the most suitable.)

8. Invert a shallow dish, or cover it with plastic wrap, poke a few small holes, and steam the hot water on the water pan for about 4 minutes;

9. It's good to steam the cake with fragrant and soft yogurt. It's especially fragrant and melts in your mouth! Children like eating so much that they can't eat enough for three days in a row.

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