Today I bring you an oil-free yogurt cake. Yogurt cake does not have the fat and calories of cheesecake, but it has the same refreshing creamy taste, rich milk flavor and instant taste enjoyment! Sweet and sour, not greasy, a small dessert that can be made without an oven is more delicious than ice cream. Let me introduce it to you below.

Knowledge of yogurt cake 1 Although a lemon is needed in the material, only lemon peel foam is actually used. Don't underestimate this little bubble, it is the soul of this cake! It removes the fishy smell of eggs, adds a fresh feeling to the whole taste, and smells like lemon essential oil ~ as if walking on a sparkling lake. Make your own sweet control, mix milk for breakfast or afternoon tea to relieve your appetite. It will be so delicious that people can't cope with it. Yes, this is the taste of happiness!

List of ingredients

3 egg yolks

Three kinds of protein

Yogurt 130g

40 grams of low-gluten flour

25 grams of fine sugar

Lemon slices 1/2

Lemon juice 3 drops

Production steps

Step 1: Prepare all the ingredients. File the lemon peel with a file Those who like lemon fragrance can be filed more. Separate the egg whites for later use. Oven preheating 140/ 160.

Step 2: Mix the filed lemon crumbs with the old yogurt and let it stand for 15 minutes.

Step 3, break the yolk and add it to the mixture of yogurt and lemon.

Fourthly, uniformly stirring to a particle-free state.

Step 5, sift in the low flour and stir well (don't stir for too long to avoid gluten).

Step 6, put the egg white into a clean and waterless container basin, add 3 drops of lemon juice until it is wet and frothy until there are hooks, and add fine sugar three times.

Step 7, add the egg white cream into the egg yolk paste for three times and stir well.

Step 8, pour the mixture into the mold and shake it twice to shake out bubbles.

Step 9, first bake it with 140/ 160 for 5- 10 minutes, then bake it with 60/ 120 for 35-40 minutes, and then put it in the oven for 30 minutes; It is better to cool and demould, and then put it in the refrigerator for 4 hours or eat it the next day (it can also be eaten directly, which tastes a little worse than that without refrigeration).

Knowledge of Yogurt Cake 2 Ingredients of Yogurt Cake

Original yogurt 254 grams

50.8 grams of low-gluten flour

32 grams of corn starch

58 grams of corn oil

95 grams of fine sugar.

Five eggs

3 drops of vinegar

Method for making yogurt cake

Step 1: separate protein from yolk.

Step 2, add corn oil to the egg yolk and stir until there is no oil flower.

Step 3, add yogurt and mix well.

Step 4, sift in low flour and corn starch and stir until smooth and particle-free.

Step five, drop the protein into vinegar, add white sugar for three times and send it to dry and foam.

Step 6, scoop one-third of the beaten egg whites into the batter and stir them up and down evenly.

Step 7, evenly pour the batter into the rest of the protein, and stir it up and down again until smooth.

Step 8: Pour the batter into the mold with oil paper in advance (my mold has a soft bottom and is wrapped with tin foil in advance), cough a few times on the table, shake out big bubbles, put them in the preheated oven, and bake them in 165℃ water bath for 30 minutes, and 150℃ water bath for 40 minutes.

Step 9, put it in the oven for 30 minutes.

Step 10 and 60 minutes.

Step 1 1. After baking, stew in the oven for five minutes, and then release the mold backwards.

Step 12: Fine texture and excellent taste. Cold storage in the refrigerator for one night tastes like cheesecake!

Step 13 is really a good way to consume yogurt!

Cooking skills of yogurt cake

1, the movable bottom die need not be padded with oil paper, but must be padded at the bottom to facilitate demoulding. 2. When sifting in low flour and corn starch, be sure to stir until there are no particles, otherwise there will be large particles when mixing with protein, and the mixing will be uneven. 3. The water put into the baking tray during preheating, and the bottom-fixing mold can be directly seated in the baking tray. 4, when using boiling water to cut the knife, it will be more beautiful. 5. This side is a nine-inch mold. There is skill in cooking well, and every dish of mine has a little trick. You can check my menu directly by searching for "Douguo"!