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 respectively.
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. [ 1]
7. After steaming, pour it out and you're done.
Method 3 Edit
Details of ingredients:
Ingredients: corn [2] 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 the mold and bake in the oven.
9. Middle layer of oven, 170 degrees, water bath method, 35 minutes. [ 1]
Little post:
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.