Small change, different taste --- Yogurt Cake(xiao xiao de gai bian bu tong de kou gan suan nai dan gao )

Small change, different taste --- Yogurt Cake

Introduction:

"Yogurt cake has been made several times. Before, all yogurt cakes were made with butter. This time, I decided to make a small change. After trying, the taste is really a little different, but the taste is very good. Yogurt cake eating while it's hot is different from eating after it's refrigerated, but more friends like the effect after it's refrigerated. This time, we changed the butter into corn oil (we can also change it into other vegetable oils with no special flavor), used the lovely Winnie mold (although it's a bit like a pig), and made a little change in practice. Although it's only a small change, we still feel its difference. I use paper cups. I have 5 paper cups and a 4-Pack Winnie mold. They are all paper cups. I can hold 8 cups, because my paper cups are full. It's about 9 minutes full. "

Production steps:

The third step is to add hard protein.

Step 2: do not wash the beater, directly to the yolk, the yolk beat to a slightly thick state.

Step 3: add the oil into the yolk in several times. Each time, wait until the last oil is completely stirred into the yolk, and then add the following oil.

Step 4: add yogurt.

Step 5: stir well.

Step 6: sift the low flour and corn starch into the egg yolk, mix well and set aside.

Step 7: mix the egg yolk and protein three times.

Step 8: turn the batter into the mold and bake in the oven.

Step 9: middle oven, 170 degrees, water bath, 35 minutes.

Materials required:

Corn oil: 48g

Yogurt: 200g

Eggs: 4

Low powder: 40g

Corn starch: 28g

Fine granulated sugar: 50g

Note: raw materials: corn oil 48 grams, yogurt 200 grams, eggs 4 low flour 40 grams, corn starch 28 grams, sugar 50 grams baking: oven middle 170 degrees, water bath method 35 minutes by the way, many food friends asked what water bath method means, here is a general explanation, water bath method is generally two kinds: 1, baking plate into water, mold (bottom mold) wrapped with tin foil, the mold directly on the grill Bake in the water on the plate. 2. Put water into the baking pan, put a baking net on the top of the baking pan, and put the mold on the baking net to bake without wrapping tin paper. I usually use the second method, which is more convenient. The baking plate is filled with cold water, and I have also added hot water. It seems that there is little difference between the two kinds of baking. To sum up the yogurt cake made of different oils: 1. The biggest difference I feel is that the feeling made of corn oil is lighter. In bear's words, it's like I didn't eat it. 2. The butter version is more like a light cheesecake, especially after refrigeration. 3. Little bear said that yogurt made from corn oil feels heavier, but I didn't pay much attention to that. In a word, both of them taste good. Try them differently.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Xiao Xiao De Gai Bian Bu Tong De Kou Gan Suan Nai Dan Gao