How to make yogurt cake
Material
48g of unsalted butter, 2g of yogurt, 4 eggs, 4g of low flour, 24g of corn starch, 75g of fine sugar, 1g of salt and a few drops of white vinegar
Method
1. Stir well with a hand beater
2. Completely separate the egg yolk from the egg white, and add the egg yolk one by one into (1) and gently mix well with a hand beater
3. Sieve the flour that has been sieved twice and stir well
4. Add a few drops of white vinegar to the protein, and add sugar three times after rough foaming with electric egg beater, and beat the protein until it is wet and foamed
5. Minute 3. 165 degrees, 6 minutes in the water bath
7. After baking, it can be easily demoulded
Strawberry yogurt cake
Introduction to recipes
Just coming out of Valentine's Day, I have to make a gift for MM, so I'd better make a strawberry yogurt cake after thinking about it. Strawberry is not only beautiful in appearance, soft and juicy in fruit, rich in fragrance, sweet and sour, but also has very high nutritional value. Yogurt is also a kind of food that MM people like, and it also has the effect of beauty. Making a low-calorie cake with strawberries and yogurt must be delicious, beautiful and beautiful, so let's do it, la la la … I always like to eat cheese-fresh buttermilk. Of course, this cake uses cheese strawberry fresh buttermilk. Related nutrition of strawberry: 1. Carotene contained in strawberry is an important substance for synthesizing vitamin A, which has the functions of improving eyesight and nourishing liver; 2. Strawberries have certain nourishing and conditioning effects on gastrointestinal tract and anemia; 3. Strawberries can not only prevent scurvy, but also have a good effect on preventing arteriosclerosis and coronary heart disease. 4. Strawberry is a plant rich in tannic acid, which can adsorb and prevent the absorption of carcinogenic chemicals in the body, and has an anti-cancer effect; 5. Strawberries contain aspartic acid, which can naturally and peacefully remove heavy metal ions from the body.
materials
2G of yogurt, 4 eggs, 5G of low-gluten flour, 2g of millet flour, 5g of butter and 7g of fine sugar
Method
1. Dissolve 5g of butter in hot water, add 2g of yogurt and stir well. Then separate the egg yolks, add one egg yolk at a time to the yogurt, stir well before adding the next one, and * * * add four egg yolks.
2. Stir well, then sift in flour and corn flour, and mix evenly with a rubber shovel to form batter for later use. Add a few drops of white vinegar to 4 egg whites and beat them with electric egg beater until they are coarse. Add fine sugar three times and beat until they are hard to foam into a protein cream. (At this time, you can preheat the oven to 175 degrees, and put water in the baking tray on the bottom.)
3. Add one-third of the egg white cream into the batter, cut and mix evenly, then add the rest of the egg white cream, and cut and mix evenly. Be careful not to stir in circles, so as not to make the batter stiff and the egg white cream defoam.
4. put it into an 8-inch cake mold, and shake it twice on the desktop to make bubbles. Put it in a preheated oven for about 175 degrees and 55 minutes, and bake it in water bath. PS: Baking: one 8-inch cake, 175 degrees, 55 minutes, baked in water bath.
5. After the cake is baked, take it out of the oven immediately, let it cool, and enjoy it. It is better to eat it after it is chilled in the refrigerator. It looks a bit like cheesecake, and with homemade strawberry jam, it tastes really beautiful.
Yogurt cake
Material
Yogurt 2G, 4 eggs, butter 45g, low flour 4G, corn starch 25G, white sugar 3G, half lemon
Method
1. Melt the butter in water, add yogurt and mix well;
2. Add egg yolk in several times and mix well (add one and then add another), sieve into the mixed low flour and corn lake, and mix the egg yolk paste evenly;
3. Squeeze out the juice of half a lemon by hand, add it to the egg white (just a few drops is enough), and beat it until it is rough. Add sugar in three times, and beat it until it is dry and foamed (a chopstick stands upright without falling down);
4. Add 1/3 of the protein into the egg yolk paste and mix well, then pour it back into the protein, cut and mix well, pour it into the mold, and vigorously shake out the big bubbles;
5. preheat the oven to 17 degrees, add 2/3 water to the baking tray, and put the mold in the baking tray (if the movable bottom mold needs to be covered with tin foil to prevent water from entering) for 6 minutes at 17 degrees (cover the tin foil after coloring halfway);
6. naturally cool and demould after baking.
yogurt cake
Introduction to recipes
I finally made the legendary yogurt cake! This stuff is quite popular these days. I have consulted several versions of recipes, some made of cheese drenched with yogurt, and some made directly with yogurt. I'm lazy and greedy. I have to wait two days to filter cheese before I can make a cake. How urgent it is! 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! Is the reason why I love it.
materials
homemade yogurt 2G, 4 eggs, butter 45g, low flour 4G, corn starch 25G, sugar 3G, a few drops of white vinegar
Method
1. Separate the yellow and white eggs into two clean water-free and oil-free containers, mix the low flour and corn flour and sieve for later use.
2. Melt the butter in water, add yogurt and mix well with manual egg pumping.
3. Add egg yolks in several times and mix well (add one and then another), sift into the powder and mix well.
4. Add a little white vinegar to the egg white until it bubbles, and add sugar 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 of the egg yolk paste and mix well, then pour it back into the egg white, cut and mix well and put it into the mold. Preheat the oven to 17 degrees.
6. add water to the baking tray and put it in the lower layer of the oven, and put the baking net of the mold 8 in the middle layer of the oven at 165-17 degrees for 6 minutes.
7. After baking and demoulding, it can be stored in cold storage.
tips
the baking time should be adjusted according to the power of your own oven. ;