Yogurt cake
material
48g of unsalted butter, 200g of yogurt, 4 eggs, 40g of low-gluten flour, 24g of corn starch, 75g of fine sugar, a few drops of salt 1g and white vinegar.
working methods
1. Cut the butter into small pieces and melt it with the bright original yogurt. Beat the eggbeater by hand and mix well.
2. completely separate the egg yolk from the protein. Add the egg yolks into (1) one by one, and gently stir with a manual whisk.
3. Sieve in the flour that has been sieved twice and mix well.
4. Add a few drops of white vinegar to the protein, beat it into coarse bubbles with electric egg beater, then add sugar three times, and beat the protein until it is wet and bubbly.
5. Mix the steps 3 and 4 evenly for three times with a scraper, and then enter the mold.
6. Preheated oven, with a plate of hot water on the bottom floor, a baking net on the penultimate floor, and a mold on the baking net. 165 degrees, water bath for 60 minutes.
7. Easy demoulding after baking.
Strawberry yogurt cake
Recipe introduction
Just walked out of Valentine's Day and stepped into March 8th. I'm going to make a present for MM, and after thinking about it, I'd better make a strawberry yogurt cake. Strawberry is not only beautiful in appearance, soft and juicy in fruit, rich in fragrance, sweet and sour, but also very nutritious. Yogurt is also a kind of food that MM people like, and it also has the effect of beauty. Make a low-calorie cake with strawberries and yogurt. It must be delicious, beautiful and beautiful. Then do it. La la la … I always like to eat cheese-fresh buttermilk. Of course, this cake is made of cheese, strawberry and fresh buttermilk. Strawberry related nutrition: 1. Carotene contained in strawberry is an important substance to synthesize vitamin A, which has the function of improving eyesight and nourishing liver. 2. Strawberry has a certain nourishing and conditioning effect on gastrointestinal tract and anemia; 3. Strawberry can not only prevent scurvy, but also prevent arteriosclerosis and coronary heart disease. 4. Strawberry is a plant rich in tannic acid, which can absorb and prevent the absorption of carcinogenic chemicals in the body and has anti-cancer effect; 5. Strawberry contains aspartic acid, which can naturally and peacefully remove heavy metal ions from the body.
material
200 grams of yogurt, 4 eggs, 50 grams of low-gluten flour, 20 grams of millet flour, 50 grams of butter and 70 grams of fine sugar.
working methods
1, 50G of butter is dissolved in insulating water, and 200G of yogurt is added and stirred evenly. Then separate the egg yolks, add one egg yolk to the yogurt at a time, stir well before adding the next one, adding four egg yolks in total.
2. Stir well, then sift in flour and corn flour, and stir well with a rubber spatula to form a batter for later use. Add a few drops of white vinegar to 4 egg whites and beat with electric egg beater until it thickens. Add fine sugar in three times and stir until it is difficult to foam into protein cream. (At this time, you can preheat the oven to 175 degrees and put water on the bottom baking tray. )
3. Put one third of the protein cream into the batter. After cutting and mixing evenly, add the remaining egg white cream and then cut and mix evenly. Be careful not to stir in circles to avoid thickening the batter and defoaming the egg white cream.
4. Put it into an 8-inch cake mold and shake it twice on the table to shake out bubbles. Bake in a preheated oven 175 degrees for about 55 minutes, and bake in a water bath. PS: Baking: one 8-inch cake, 175 degrees, 55 minutes, baked in water bath.
When the cake is baked, take it out of the oven and let it cool. It's best to put it in the refrigerator before eating. It looks a bit like cheesecake, and it tastes really beautiful with homemade strawberry jam.
Yogurt cake
material
200 grams of yogurt, 4 eggs, 45 grams of butter, 40 grams of low-gluten flour, 25 grams of corn starch, 30 grams of sugar and half a lemon.
working methods
1. Melt butter with water, add yogurt and mix well;
2. Add egg yolk in several times and stir evenly (add one first and then the other), sieve into the mixed lake of low flour and corn kernels, and stir the egg yolk paste evenly;
3. Squeeze out the juice of half a lemon by hand and add it to the egg white (a few drops is enough) until it is rough. Add sugar three times and beat until it is dry and foamed (a chopstick stands upright inside);
4. Add 1/3 protein into the egg yolk paste and stir it evenly, then pour it back into the protein, cut it and stir it evenly, then pour it into the mold and vigorously shake out big bubbles;
5. Preheat the oven 170 degrees, add 2/3 water to the baking tray, and put the mold into the baking tray (if the mold with movable bottom needs to be covered with tin foil to prevent water from entering) for 60 minutes 170 degrees (cover it with tin foil after half coloring);
6. naturally cooling and demoulding after baking.
Yogurt cake
Recipe introduction
I finally made the legendary yogurt cake! This kind of thing is very popular recently. I have consulted several versions of cookbooks, some of which are made with cheese and yogurt, and some are made directly with yogurt. I am lazy and greedy. I have to wait two days to filter the cheese before I can make a cake. How urgent! Made directly from yogurt, the effect is also very good. The materials are easy to get, the method is simple, and the taste is good! That's why I love it.
material
200 grams of homemade yogurt, 4 eggs, 45 grams of butter, 40 grams of low-gluten flour, 25 grams of corn starch, 30 grams of sugar and a few drops of white vinegar.
working methods
1. Put the yellow and white eggs into two clean containers without water and oil, and mix the low flour and corn flour and sieve them for later use.
2. Melt the butter in the water, add the yogurt, and stir well with a manual eggbeater.
3. Add the egg yolk several times and stir well (add one and then another). Sift in the powder and stir well.
4. Add a little white vinegar to the egg white until it bubbles, and add sugar for three times until it bubbles; (that is, when the eggbeater is lifted, the protein will present a small right angle, which will not flow or drip).
5. Add 1/3 protein into the egg yolk paste and stir well, then pour it back into the protein, cut it and stir well in the mold. Preheat the oven to 170 degrees.
6. Add water to the baking tray, put it in the lower layer of the oven, and bake it on the baking net of the mold 8 in the middle layer of the oven 165- 170 degrees for 60 minutes.
7. After baking and demoulding, it can be stored in cold storage without inversion.
skill
The baking time is adjusted according to the power of your oven.
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