Do you like the soft texture and aromatic taste of cheesecake, but are you afraid that the high calories of cheese will affect your body? Try this low-fat version of yogurt cake today, the taste is very similar to cheesecake, and you don't worry about getting fat, and the cost is much lower.
raw material:
2 eggs, 20g of caster sugar, 75g of yogurt, 45g of low gluten flour, a few drops of lemon juice or white vinegar
method:
1: Add 2 egg yolks to the yogurt and stir well.
2: Sift in low-gluten flour and mix well in a tumbling or chopping manner.
3, egg white drops into a few drops of lemon juice or white vinegar, start to beat the egg white, fine sugar added three times, the egg white to dry, is with a little bend hook.
4: After beating well, add 1/3 of the meringue to the egg yolk paste and mix well.
5: Then pour the cake batter into the meringo and continue to mix well. Mix until there are no particles, do not over-stir, avoid defoaming.
6: Preheat the oven at 150 degrees, put the cake paste into the mold, shake the bubbles a few times, and scrape the surface flat with a scraper. Take another larger baking tray, add water to the baking tray, put the mold filled with cake paste into the baking sheet, and bake it in a water bath.
7, into the lower layer of the oven, 150 degrees baked for about 60 minutes, the last 5 minutes to stare at the oven, observe the state of the cake, avoid baking paste.
8. After cooling, it can be released from the mold, and it is better to eat after refrigeration.
TIPS:
1, egg whites are best placed in the refrigerator in advance for a while, it is easier to send, adding lemon juice or white vinegar can go fishy and help maintain the stability of the protein.
2, egg whites do not need to be sent to sharp corners, so it is easy to crack, the taste is rougher.
3, each oven has a different temper, so observe more.
4, my mold is not sure how many inches, but the following baking pan is 8 inches, you can refer to it.