Yogurt Cake(suan nai ru lao dan gao )

Yogurt Cake

Introduction:

Production steps:

Step 1: prepare materials

Step 2: separate the egg white and yolk. The container must be free of oil and water

Step 3: dice the cheese and butter, add 30g sugar into a large bowl, sit in a boiling water basin, and stir while heating

Step 4: stir until the cheese is fine and granulated, and the sugar is melted

Step 5: add an egg yolk, stir until well proportioned, add another until three are added

Step 6: mix well and look like this

Step 7: add yogurt and mix well

Step 8: sift in the mixed powder and mix well

Step 9: sift to make the cake more delicate

Step 10: refrigerate for half an hour, and start beating egg white after 20 minutes

Step 11: add a few drops of lemon juice to the egg white

Step 12: hit the bubble for about 20 seconds

Step 13: add 20g of sugar for the first time, continue to stir for 2 minutes (be sure to move in one direction, clockwise)

Step 14: beat until there are lines, add 20g sugar for the second time, and stir for 3 minutes

Step 15: add 20g of sugar for the third time, and continue to stir

Step 16: when the beater is lifted, the egg white will have a small sharp corner, about 8 minutes

Step 17: add one third of the egg white into the yolk paste and mix well. Do not circle to avoid defoaming

Step 18: pour all the yolk paste into the egg white and mix well

Step 19: pour in the cheese box, pick up the box, shake a few times, shake out bubbles, put it in the oven at 230 ℃ for 8 minutes, color it, change it to 175 ℃ for 50 minutes, water bath method (I use a non stick cheese box, no need to smear oil or spread oil paper)

Step 20: This is after baking and cooling, it will be better if you retract it and put it in the refrigerator overnight (I colored and roasted it for 10 minutes, but the color is dark)

Materials required:

Cheese: 125g

Eggs: 3

Yogurt: 90g

Fine granulated sugar: 90g

Low powder: 50g

Starch: 30g

Butter: 30g

Lemon juice: a few drops

Note: 1. In order to reduce the intake of calories, use yogurt. 2. The yolk paste is thin, refrigerate it in the refrigerator. 3. My oven is old, and the setting temperature is high. You can reduce the temperature of your oven appropriately

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Suan Nai Ru Lao Dan Gao