2. Add yogurt, whole egg liquid and oil, and stir well.
3. Put it in a paper cup (7 or 8 minutes is enough, otherwise it will pop out when baking.
Method 2 Edit
4 eggs, yogurt 1 cup (100g), 70g of flour and a few drops of white vinegar; 40 grams of sugar, 2 tablespoons of cooking oil (optional).
Production steps:
1. First put the egg whites and egg yolks in clean and dry pots.
2. First, mix the egg yolk paste: add half sugar, 2 tablespoons oil and a box of yogurt to the egg yolk. Add 70 grams of flour and mix well. That's it. This step is very simple.
3. Put aside the yolk paste and beat the egg whites. Add a few drops of vinegar to the egg white, and start to send it in the same direction. When it is rough, add half of the remaining sugar. Beat until it is wet and frothy, and then add the remaining sugar to send it away.
4. Just hit it like this, upright little sharp corner.
5. Mix the egg whites with the yolk paste. Mix the egg whites into the yolk paste three times, stir them up and down like cooking, turn the basin and pour it into the cake mold, shake it twice to let the bubbles escape.
6. Wrap the plastic wrap and steam in the pot for 30 minutes.
7. After steaming, pour it out and you're done.
Method 3 Edit
Details of ingredients:
Ingredients: corn oil 48g yogurt 200g eggs 4 low flour 40g corn starch 28g fine sugar 50g.
Production steps:
1. Add sugar to the protein and beat for three times until it is hard to foam. 2. You don't need to wash the eggbeater, just ask for the yolk, and beat the yolk to a slightly thick state.
3. Add oil to the egg yolk in several times, and wait for the last oil to be completely whipped into the egg yolk before adding the latter.
4. add yogurt.
5. Stir well.
6. Mix the low flour and corn starch, sift into the egg yolk, and mix well for later use.
7. Mix the egg whites with the egg yolk for three times and mix well.
8. Put the turned batter into a mold and put it into a pressure cooker. Ingredients: corn oil 48 g yogurt 200 g eggs 4 low flour 40 g corn starch 28 g fine sugar 50 g.
Baking: middle layer of oven 170 degree water bath method for 35 minutes.
By the way, many foodies have asked what the water bath method means. Here is a general explanation. There are generally two kinds of water bath methods:
1, put clean water in the baking tray, wrap the mold (movable bottom mold) with tin foil, and bake the mold directly in the water in the baking tray.
2. Put water in the baking tray, put a baking net on the top layer of the baking tray, and bake the mold on the baking net without wrapping tin foil.
I usually use the second method, which is more convenient.
Cold water is added to the baking tray, and I have also added hot water. It seems that there is not much difference between the two kinds of baking.
Summarize yogurt cakes made of different oils:
1, I feel the biggest difference is that the feeling made of corn oil is lighter, and in the words of a bear, it is like not eating it.
2, the butter version is more like a light cheesecake, especially after refrigeration.
3. Bear said that yogurt made from corn oil feels heavier, but I didn't pay much attention to it.
In a word, both tastes good, so try them differently.
Method 4 Yogurt100g
Whipped cream 20ML
3 eggs
30 grams of low-gluten flour
Corn starch15g
50 grams of sugar
Production step
1. Yogurt is taken from the refrigerator, placed at room temperature, mixed with liquid butter, and stirred evenly without granules.
2. Pour in whipped cream and mix well.
3. Add the egg yolk and mix well.
4. Mix low flour and corn starch, sieve and add.
5. Stir until there are no particles at all, and form yogurt yolk paste.
6. Take another pot and add sugar in several times.
7. Beat the egg whites until the upper part of the whisk is slightly curved, and there is a fishhook hook in the basin.
8. Take 1/3 protein paste, add it to yogurt paste, and mix it evenly by cutting and mixing.
9. Pour all the mixed yogurt paste into the protein bowl, and cut and mix evenly from the edge down to form a cake liquid. (Be careful not to stir in circles, or the egg whites will defoam and the cake will collapse. The height of the cake is held up by bubbles, which I learned after many failures.)
10. Pour the mixed cake liquid into the tin foil-wrapped mold, and vigorously knock twice to exhaust.
1 1. Put the cake mold on the baking tray, pour hot water into the baking tray, and put it into the preheated oven together.
12. Middle layer, upper and lower fire, 160 degrees for 60 minutes.