Yogurt Cake(suan nai dan gao )

Yogurt Cake

Introduction:

Production steps:

Step 1: separate the eggs. The egg white container must be free of water and oil

Step 2: add 25g sugar to egg yolk and stir well

Step 3: add corn oil in several times and stir well

Step 4: add yogurt and stir well

Step 5: sift the mixture evenly

Step 6: beat the fish's eyes with the egg white beater, add a few drops of white vinegar and stir until thick, add 25g sugar and continue to beat

Step 7: beat until the egg white has resistance, add 25 grams of sugar and stir

Step 8: continue to beat until dry foaming (lift the egg beater to produce short upright sharp corners)

Step 9: Take 1 / 3 of the protein into the egg yolk paste, stir well

Step 10: pour the egg yolk paste into the remaining protein and mix well

Step 11: pour into the mold, shake a few times, shake out big bubbles

Step 12: put in a preheated oven at 150 ℃ for 45 minutes. Bake well and cool thoroughly

Materials required:

Eggs: 3

Low powder: 75g

Sugar: 75g

Corn oil: 40g

Yogurt: 60g

White vinegar: right amount

Precautions: 1. When separating the eggs, the egg white container must be free of water and oil. 2. Do not draw a circle after putting the flour in, and turn it quickly. 3. Do not open the oven during baking. (baking time depends on the oven) 4. The baked cake can be demoulded only after it is turned upside down and cooled thoroughly

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Suan Nai Dan Gao