Yogurt cake as good as cheese cake(pi mei de suan nai dan gao )

Yogurt cake as good as Cheesecake

Introduction:

"I especially like to eat cheesecake, but when I think of its super high calorie, I always shy away from it or just taste it. It's really not enjoyable. A while ago, I happened to see TX make yogurt cake, which tastes like cheesecake. This discovery attracted my greedy insects, and I wanted to use yogurt instead of cheese, which is healthy and low calorie. Although it's the first time to make yogurt cake, it's still far from perfect I'm very satisfied with the taste and taste. Thank you so much for creating this recipe

Production steps:

Step 1: pour vegetable oil into yogurt and stir well

Step 2: add egg yolk in batches and mix well

Step 3: add egg yolk paste to the sifted low flour and corn starch

Step 4: mix up and down evenly, do not circle

Step 5: add sugar to the protein in three times and beat to eight or nine

Step 6: add 1 / 3 protein to egg yolk paste and mix well

Step 7: then pour back the remaining protein and mix thoroughly

Step 8: pour into the six inch cake mold and shake out the big bubbles inside the cake

Step 9: put a baking tray at the bottom of the oven and fill it with half the capacity of water

Step 10: put in the middle layer of the oven preheated at 160 ℃ for 55 minutes

Materials required:

Yogurt: 100g

Eggs: 2

Sifted low flour: 20g

Sifted corn starch: 12g

Vegetable oil: 24g

White granulated sugar: 35g

Note: the yogurt cake is baked by water bath method at low temperature, not by high temperature, otherwise the surface of the cake is easy to crack. Put the baked cake in the oven and cool it slowly. The cooled cake will have slight shrinkage, which is a normal phenomenon. Put the cooled cake in the refrigerator overnight for better taste

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Pi Mei De Suan Nai Dan Gao