I just made plain yogurt, and suddenly I wanted to make a yogurt cake. Dry and dry, the oilless yogurt cake is here.
The mold of the light cheesecake, in order to achieve the wet and delicate taste of the light cheesecake, I decided to make this yogurt cake into a similar taste.
Like light cheesecakes, yogurt cakes are cold and moist when refrigerated. From a health point of view, yogurt cake is low in fat and calories, especially after not putting oil, the fat content is extremely low, and the protein content is comparable to that of light cheese. Counting the flour egg yogurt sugar, this cost is more than 6 yuan in the bag pile, the taste is refreshing and low-fat, which is much more cost-effective than light cheesecake.
From the production point of view, yogurt cake and chiffon cake production and recipe is similar, the operation is also simple, but the amount of liquid is slightly more and the amount of flour is slightly less. Because I wanted to achieve the moist taste of light cheesecake, I used the water bath method. If you want to be more fluffy, you can bake it directly without the need for a water bath.
<h1 class="pgc-h-arrow-right" >------- [oil-free yogurt cake] -------</h1>
【Ingredients】 3 eggs, 120 grams of sugar-free original yogurt, 40 grams of low-gluten flour, 30-40 grams of caster sugar for egg whites
【Quantity】 1 6 inches
【Baking】 Water bath method, middle and lower layers, first bake at 170 degrees above and below for 10 minutes, then turn 120 degrees to bake for 70 minutes
【Production】
1. Large group photo of the materials: cake flour, homemade sugar-free original yogurt, eggs, egg white with caster sugar; eggs are medium in size, each with a shell weighing about 55 grams, the actual weight of the egg white egg is about 48 grams; if the egg weighing about 70 grams with a shell, 2 can be used;
2. Pour the yogurt into the basin and whip with the egg to form a smooth shape;
3. Separate the egg whites and egg yolks, put the egg whites into an oilless and waterless beaten egg bowl, put the egg yolks into the original yogurt, and stir well with egg pumping;
4. Sift the low gluten flour into the yolk yogurt solution;
5. Stir evenly, a delicate and particle-free egg yolk paste; the egg yolk paste is relatively thin, can not be lifted with an egg beater, scooped up with a small spoon can quickly and smoothly flow down, put aside for later;
6. The egg white is stirred at low speed in the electric whisk to make coarse bubbles, and the fine granulated sugar is added 3 times, namely: when the coarse foam is punched, when the white foam is punched, when the delicate and textured white foam is played; the protein paste is delicate and shiny, and the beaten egg head can be lifted when the egg head is slightly resistant, and the egg paste is wet and large curved hook state; the oven can be preheated when beating the egg white, and the other is slightly larger than the mold and pour cold water into the oven, put it into the oven, and preheat it at the same time as the oven;
7. Take 1/3 of the egg white paste into the egg yolk paste, stir well with the egg pump;
8. Pour the egg yolk paste into the egg white paste basin and mix it up and down with a spatula or cut it well;
9. Cake paste with a delicate and shiny color;
10. In the 6-inch light cheese mold, lay a piece of oil paper at the bottom in advance, pour the cake paste into the mold, smooth the surface, and gently shake the mold a few times;
11. Put the mold containing the cake paste into the baking tray in the oven, the water level can reach 1/3 of the mold, first bake at 170 degrees celsius for 10 minutes;
12. This is the state of baking for 10 minutes, the surface has been slightly raised; reduce the temperature to 120 degrees above and below the heat, bake for 70 minutes (i.e. 1 hour and 10 minutes), simmer for 30 minutes and then bake;
13. Do not take off the mold first, put it in the refrigerator for one night, and release the mold the next day; the pattern can be burned on the surface of the cake to be more delicate, cut into pieces, and the taste is moist and tender, and the flavor is unique.
<h1 class="pgc-h-arrow-right" > [Apple Private Talk].</h1>
1. Homemade plain yogurt can be replaced by plain yogurt bought in supermarkets, because it contains sugar, so the protein can be reduced by 5-10 grams with white sugar;
2. The protein should not be sent too hard, and the wet hook is the best state;
3. The water bath method can increase the humidity in the oven, keep the inside of the cake moist, and it is not easy to crack when the hair rises; if there is cracking, the temperature can be lowered and the baking time can be extended; the baking temperature and time are adjusted according to the actual situation of using the oven.
"Make food with love, record the beauty with your heart, and use simple methods to present the mellow taste of ingredients." I am Meggy Dancing Apple, an English teacher for 18 years, and now a home cook, gourmet self-media, and a special original food author of "Kitchen for Love". In the days of dealing with oil, salt, sauce and vinegar, the heart has become more and more gentle, and I have become more and more aware that "companionship" is the most beautiful and important in the world.
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