Low sweetness Yogurt Cake(di tang guo wei suan nai dan gao )

Low sweetness Yogurt Cake

Introduction:

"There is a Mengniu yoghurt big fruit at home. No one wants to drink it. Suddenly, he wants to make a cake to dispose of it. No one drinks the yoghurt, but the cake is empty. It's weird. But the photo is too bad. The good news is that the taste is far better than the photo. In order to take a good picture, he pastes two leaves of coriander. Ha ha."

Production steps:

Step 1: separate the egg yolk from the protein

Step 2: beat egg yolk, add yoghurt and mix well

Step 3: sift low gluten flour and corn starch 1, add egg yolk and mix well

Step 4: add 2,2-3 drops of corn starch and white vinegar to the protein, then beat it into fish eye blisters, add white sugar and beat it to neutral foam at high speed

Step 5: add 1 / 3 protein cream into the egg yolk liquid, cut and mix well. Pour the egg yolk liquid back to the remaining 2 / 3 protein, cut and mix well

Step 6: pour the cake liquid into the mold, shake a few times, and shake out the bubbles. Put it into the oven that has been preheated at 170 degrees. Water bath method: bake it at 170 degrees for 20 minutes, then color it. Bake it at 150 degrees for 60 minutes. Let it cool

Materials required:

Mengniu big fruit: 1

Low gluten flour: 1 / 2 cup

Protein: 4

Egg yolks: 4

Corn starch 1:20g

Corn starch 2:10g

Sugar: 10g

White vinegar: 2 to 3 drops

Butter: a little bit

Note: 1. The first time I sent out the recipe, I have no experience and no step chart. Excuse me, ha. 2. Because there are old people in my family who can't eat too much sugar, I only added a little sugar to kill the protein. The TX of hi Tang can be put more, which varies from person to person. However, the big fruit itself contains sugar, and I don't think it's too sour, I think it's just right. 3. Corn starch is added to the protein to make it more stable. 4. I use fruit sticks for the mold, but it's not limited to the mold, but pay attention to the water bath method. Use the TX with a flexible bottom to be careful of water leakage

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Fruity

Chinese PinYin : Di Tang Guo Wei Suan Nai Dan Gao