2. Add yogurt, whole egg liquid and oil and mix well.
3. put it in a paper cup (7 or 8 minutes is enough, otherwise it will pop up when baking.
Method 2 Edit
4 eggs, 1 cup yogurt (100g), 70g 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 white and yolk into a clean and dry pot.
2. First, mix the egg yolk paste: add half a 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. Set aside the yolk paste and beat the egg whites. Add a few drops of vinegar to the egg white and start sending it in the same direction. When it gets rough, add half the remaining sugar. Beat until wet and foaming, then add the remaining sugar to beat.
4. 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 for three times, stir them up and down like cooking, pour them into the cake mold and shake them twice to let the bubbles escape.
6. Wrap the plastic wrap and steam for 30 minutes.
7. After steaming, pour it out and you're done.
Method 3 Edit
Composition details:
Ingredients: corn oil 48 g yogurt 200 g eggs 4 low flour 40 g corn starch 28 g fine sugar 50 g.
Production steps:
1. Add sugar to the protein three times until the protein is difficult 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 the oil to the egg yolk several times, and wait until the oil is completely whipped in the egg yolk for the last time before adding the latter.
4. add yogurt.
5. Stir well.
6. Mix the low-gluten flour and corn starch, sieve into the egg yolk and mix well for later use.
7. Mix the egg whites and egg yolks three times and mix thoroughly.
8. Put the batter into the mold and put it into the 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: the middle layer of the oven is bathed at 170 degrees for 35 minutes.
By the way, many foodies have asked what the water bath method means. Here is a general explanation. There are usually 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 it directly in the water in the baking tray.
2. Put water in the baking tray, spread 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 was added to the baking tray, and I also added hot water. There doesn't seem to be much difference between the two baking methods.
Summarize yogurt cakes made of different oils:
1, I think the biggest difference is that corn oil makes it feel weak, in the words of bear, just like not eating it.
2. The butter version is more like a light cheesecake, especially after refrigeration.
Bear said that the yogurt made of corn oil felt heavy, but I didn't pay much attention to it.
In short, both tastes are good, so try different flavors.
Method 4: Yogurt100g.
Cream 20 ml
Three eggs.
30 grams of low-gluten flour
Corn starch 15g
50 g sugar
Production steps
1. Yogurt is taken out of the refrigerator, placed at room temperature, mixed with liquid butter, and stirred evenly without particles.
2. Pour in whipped cream and mix well.
3. Add the egg yolk and mix thoroughly.
4. Mix low flour and corn starch, sieve and add.
5. Stir until there are no particles at all to form yogurt yolk paste.
6. Take another pot and add sugar in stages.
7. Beat the egg whites until the upper part of the eggbeater is slightly bent, and there is a fishhook in the basin.
8. Take 1/3 protein paste, add it to yogurt paste, and cut and mix evenly.
9. Pour all the stirred 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, otherwise the egg white will foam and the cake will collapse. The height of the cake is supported by bubbles, which I realized after many failures. )
10. Pour the mixed cake liquid into the tin foil-wrapped mold, and knock hard twice to exhaust.
1 1. Put the cake mold on the baking tray, pour hot water into the baking tray, and put them together in the preheated oven.
12. Middle layer, upper and lower fire, 160 degrees for 60 minutes.