Yogurt Cake(suan nai dan gao )

Yogurt Cake

Introduction:

"Yogurt cake and light cheese cake taste very similar. The entrance is smooth, moist and soft. It's unexpectedly delicious. This time, it's made of old yoghurt. The water bath low-temperature baking method is very successful. Although the waiting time of water bath low-temperature baking is longer, it's worth it. It will definitely give you a big surprise. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: sift low flour and corn starch twice.

Step 3: stir the yogurt evenly

Step 4: add the melted butter and continue to beat well.

Step 5: add the whipped egg yolk three times.

Step 6: continue to stir evenly, and then sift in the powder.

Step 7: stir evenly with a scraper to form a fine, smooth and grainless egg yolk batter.

Step 8: add 3 drops of lemon juice to the egg white.

Step 9: stir and bubble.

Step 10: beat each time and add the next time.

Step 11: until it's hard foam that can erect sharp corners.

Step 12: add the protein into the egg yolk batter three times, and use the scraper to copy evenly

Step 13: then pour into the mold and shake out bubbles.

Step 14: add proper amount of water to the baking pan.

Step 15: preheat the oven 160 degrees and put into the baking tray.

Step 16: bake for 60-70 minutes, remove and cool before demoulding.

Materials required:

Mengniu old yogurt: 200g

Low powder: 45g

Corn starch: 20g

Sugar: 60g

Butter: 50g

Egg yolks: 4

Egg white: 4

Lemon juice: 3 drops

Note: yogurt with the original flavor is good, I think the old yogurt with less water, did not make the cake taste very good, better than I do with ordinary yogurt. In the yogurt butter mixture and egg yolk mixing, to wait for an egg yolk to stir evenly, and then add the next, and then continue to stir evenly. White sugar should be added three times in the process of beating protein, not all at once. When mixing the protein and cake liquid, turn it up and down quickly and stir it evenly. Don't stir in circles to avoid defoaming. I use a mousse ring, so I need to wrap it with tinfoil to prevent the paste from flowing out. After baking the cake, let it cool before demoulding.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Suan Nai Dan Gao