Low-oil, low-sugar lemon flavored yogurt cake Soft whirring ~ Diabetics can also eat
by ♔xdcp
Low gluten flour 45 g
Corn starch 20 g
Yogurt 130 g
3 eggs
Zero carbohydrate 40 g
Corn oil 30 g
Half a lemon
1: Peel, chop and mix the lemon and yogurt well, set aside and set aside
2, egg yolk egg white separation (pay attention to the use of oil-free and water-free containers)
3, 1, corn oil into the stirred lemon yogurt stir well (stir until you can not see the oil flower) 2, stir evenly, add the separated egg yolk, stir well
4, low gluten flour, corn starch sifted into the egg paste and stirred until there are no particles (pay attention not to stir in a circle can be z-shaped stirring)
5: Add lemon juice to the egg white, put the sugar into the egg white three times and beat until this small tip appears. (If you like the sour taste, you can add more lemon juice)
6, 1, the oven up and down 130 degrees preheat for ten minutes 2, beat the good egg whites into the egg paste three times and stir well 3, pour into the mold, shake a few times on the table top.
7, 1, pour a little warm water on the baking sheet, and put it in the oven together with the cake paste 2, bake at 130 degrees in the oven for 70 minutes, then turn 150 degrees to bake for 10 minutes to color 3, do not rush to take out the cake after the test, continue to put it in the oven with the remaining temperature for 10 to 15 minutes
8, the stuffy cake is put in the refrigerator and refrigerated, and the taste is better
1, I use zero calorie sugar substitute, and ordinary white sugar taste the same, people who lose weight can also eat. (If there is no sugar substitute, you can also use ordinary white sugar) 2, this cake is baked with a water bath method, and the live bottom mold should pay attention to waterproof treatment. 3, the age and heating degree of each oven is not the same, can be adjusted according to their own oven temper.
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