50 grams of butter, 200 grams of yogurt, 70 grams of sugar, 4 eggs, 45 grams of low-gluten flour, 25 grams of corn starch and a few drops of white vinegar.

method of work

1. Oil and powder the mold and refrigerate it in the refrigerator.

2. Butter melts in water.

3. Add yogurt and mix well.

4. Add the egg yolk in several times and stir well.

5.*** Add 4 eggs.

6. Sieve the powder and mix well with a rubber spatula to form an egg yolk paste.

7. Add a few drops of white vinegar to the egg whites and distribute until 9.

8. Add the egg yolk paste into the egg white paste three times and mix well quickly with a rubber spatula.

9. Pour the batter into the mold and knock a few big bubbles on the table.

10. Preheat oven, penultimate floor, water bath, 160 degrees for 50 minutes, then turn to 170 degrees for 20 minutes.

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Tips

TIPS:

1, the operation steps of this cake are almost the same as those of light cheese cake, so the demoulding is the same. After refrigeration, the demoulded cake is easy to shrink back and is not beautiful.

2. Mix the batter quickly to avoid protein defoaming.

3. The frozen cake tastes better!

4. There are two kinds of water bath. One is to put the mold directly in a baking tray filled with water, and the outside of the movable bottom mold should be wrapped with tin foil. The other is to put the baking net above the baking tray filled with water and put the cake on the baking net.