Yogurt cake
material
200G of homemade yogurt, 4 eggs, 45g of butter, 40G of low flour, 25G of corn starch, 30G of sugar and a few drops of white vinegar.
method of work
1. Separate the yellow and white eggs into two clean containers without water and oil, mix the low flour and corn flour and sieve for later use.
2. Melt butter in water, add yogurt and mix well with manual egg pumping.
3. Add egg yolk in several times and mix well (add one and then another). Sift in the powder and mix well.
4. Add a little white vinegar to the egg white until it bubbles, and add sugar in three times until it is dry and foamed; (that is, when the eggbeater is lifted, the protein will show a small straight angle, which will not flow or drip).
5. Add 1/3 protein into the egg yolk paste and mix well, then pour it back into the protein, cut and mix well and put it into the mold. Oven preheating 170 degrees.
6. Add water to the baking tray and put it in the lower layer of the oven, and put it in the middle layer of the oven on the baking net of Mold 8, 165- 170 degrees for 60 minutes.
7. After baking and demoulding, it can be stored in cold storage without inversion.
Tips
Made directly with yogurt, and the effect is also very good. The materials are easy to get, the method is simple, and the taste is good! The baking time is properly adjusted according to the power of your own oven.
Honey cake
material
40 grams of honey, 2 eggs, 35 grams of sugar (according to your own taste), about 90 grams of flour, and appropriate amount of butter.
method of work
1, mix honey and sugar together.
2. Put the eggs inside and send them together.
3. Add flour and mix together with a rubber knife. Stir in a z-shape, or stir-fry. Don't stir in circles, or the eggs will be wasted.
4. Add butter and mix well. (same, it has been Z-stirred).
5, ready after pouring into the paper cup.
6. Finally, put it in the oven at 200 degrees 10 for a few minutes. (Look at the time according to your own oven, but generally it is 10 to 15. The temperature is constant).
Tips
Butter can actually be replaced by other oils such as olive oil.
Light cheese cake
material
Cream cheese100g, milk 90g, butter 40g, 3 eggs, fine sugar 50g and low-gluten flour 30g.
Size: one cheesecake mold.
Oven temperature: 150 degrees for about 50 minutes.
method of work
1, the mold is coated with softened butter first,
2. Sprinkle the flour again and pour out the excess flour.
3. Put a piece of silicone oil paper on the bottom of the mold (if it is not touching the mold, the above three steps can be omitted).
4. Put the cream cheese into a container.
5. Put it into a small pot with warm water and stir until it softens.
6. Pour the milk into the cheese and stir well.
7. Add egg yolks in several times, and after each addition, mix well, then add next time.
8. Cut the butter into small pieces.
9. Water-proof melting,
10, pour the melted butter into the cheese paste,
1 1, stir evenly,
12, sieving low-gluten flour,
13, pouring the sieved low-gluten flour into the cheese paste,
14, stir evenly,
15, and then sieve it to be more delicate.
16, screened cheese flour paste for later use,
17, putting the protein into an oil-free and water-free container,
18, add fine sugar in three times and beat until the beating head has a small corner.
19, take one third of the protein cream and put it into the cheese paste.
20. After mixing evenly, put it back into the remaining protein cream.
2 1, mixing evenly again,
22, pouring into a mold,
23. A deep baking tray with warm water is placed at the bottom of the mold.
24, oven 150 degree preheating, lower layer, baking for about 50 minutes. In the middle baking pan, you can add less cold water.