When it's cold, I don't know how many girls like me, especially like to eat desserts, a cup of hot milk tea, a soft cake, the tip of the tongue is the sweetness of the cake, the whole person will melt in the delicious dessert. Although it is cold, you can eat some high-calorie desserts, but for me who do not love sports, I still need to pay attention to, in addition to reducing the amount of sugar when making cakes, I also like to use ingredients that can be lightly eaten to promote digestion, such as today's yogurt cake, a large number of active probiotics in the original fermented yogurt, which can regulate the balance of the intestinal flora, and can also alleviate constipation and help lose weight.
Yogurt cake method is simple and convenient, the operation is more convenient than the chiffon, do not worry about cracking after baking, retracting, collapsing, baked yogurt cake, white and fat, elasticity is particularly good, the entrance is as light as a cloud, the taste is tenderer than tofu, let you eat a bite can not help but want to eat, the sweetness is just right, more than a point too sweet, less than a point too sour, it is my favorite taste, since making yogurt cake, daughter will be abandoned by the chiffon, every day afternoon tea, must choose yogurt cake to do dessert.
【Yogurt Cake】
【Egg yolk paste】: 130 grams of yogurt, 30 grams of corn oil, 3 egg yolks, 20 grams of corn starch, 45 grams of low gluten flour
【Protein paste】: 3 egg whites, 40 grams of caster sugar
【Preparation Method】:
1. Prepare the ingredients used and weigh them separately. Yogurt I use the ordinary supermarket kind of eight consecutive cups, very convenient.
2, put the yogurt and corn oil together, pour into a glass bowl, beat evenly with a manual whisk, after complete fusion can not see the oil flower.
3: Separate the egg whites and egg yolks, put the separated egg yolks into a glass bowl and stir well with a manual whisk.
4: Sift corn starch and low gluten flour into a glass bowl and stir well with a manual whisk until there is no dry powder or granules.
5, the egg yolk paste is ready, you can see that the mixed egg yolk paste is very delicate as shown in the picture.
6. In the oil-free and water-free cooking machine barrel, put in the isolated protein. The container where the protein is placed must be oil-free and water-free, otherwise when the protein is sent, it will be beaten into a watery shape, and the whipping will not become a hard blister.
7, the chef barrel is installed, the control panel is set at high speed, and the fine granulated sugar is added three times in the process of dispatching.
8, until the egg white is hit, lift the egg beater head egg white into a large bent hook state, you can. Preheat the upper and lower tubes in the oven at 130 degrees.
9, take a third of the beaten good meringin, put into the egg yolk paste, stir evenly, here you need to pay attention to the stirring is not a circle stirring, drawing a circle stirring easy to defoam.
10: Then pour the egg yolk paste into the meringin, stir it well with a spatula, and mix well, the cake paste is delicate and shiny.
11, the bottom of the six-inch light cheese mold is covered with a layer of oil paper, pour in the cake paste, until the mold is full of eight or nine points, lift the mold and gently shake out the large bubbles. If there is no light cheese mold, you can also use a six-inch solid bottom chiffon mold, if it is a living bottom, you need to wrap the entire mold with tin foil to prevent water ingress.
12, prepare a deep baking pan, pour in about 40 degrees of hot water, the baking tray containing cake paste sits in the water, the depth of the water can reach the middle of the mold, put the baking pan and the mold together into the lower layer of the oven, the upper and lower tube temperature 120 degrees Baking for 70 minutes, the last 5 minutes to modulate 130 degrees, after coloring, turn off the heat and simmer for 10 minutes before baking.
13, after the baked cake comes out of the oven, gently shake the mold, and then invert the buckle to remove the mold, the bottom is steamed, the bottom is dried and turned over.
14, cool yogurt cake, delicate and soft, the entrance will melt with the milk aroma of yogurt.
Rain Mom nagged:
1, the yogurt in the ingredients is the most common kind of 8 cups of original yogurt in the supermarket.
2, the baking of this cake needs a water bath, the mold is best to use a solid mold, no can use tin foil to wrap the entire mold, and then pour in cake paste.
3, baking time, is low temperature slow baking, baked after the immediate baking, put in the oven simmering for 10 minutes, and then out of the oven to prevent pre-cooling retraction.
Hello everyone, I am Rain Mama's little chef, the original author in the field of food, the food blogger, the full-time mother of the two treasures, has been committed to using the simplest and most ordinary ingredients, to make the most delicious three meals a day. He is good at home cooking and baking, and shares delicious, healthy and nutritious food with everyone every day. If you like my article, welcome to pay attention to me, but also please like more, forward to more friends who love food, if you have any ideas and suggestions welcome to leave a message to discuss, all articles are original by Rain Mama, unauthorized pirated pictures and pirate articles must be investigated.