Yogurt Cake(suan nai dan gao )

Yogurt Cake

Introduction:

"The taste of this cake is very similar to that of light cheese cake. Although it doesn't have the aroma of cheese, it has the smoothness of yogurt. The taste of yogurt is not obvious, but fine products will still feel the refreshing flavor of yogurt, sweet but not greasy. "

Production steps:

Step 1: 1. Sift low flour and corn starch for standby;

Step 2: 2. Cut the butter into small pieces and heat it to dissolve;

Step 3: 3. Pour the melted butter into the yogurt and mix it;

Step 4: 4. Separate the egg yolk from the protein, add it into the mixture of yogurt and vegetable oil, and stir well;

Step 5: 5. Pour the sifted flour into the egg yolk paste;

Step 6: 6. Mix well;

Step 7: 7. Pre beating egg white with electric beater at low speed;

Step 8: 8. Add the white granulated sugar into the egg white in three times, and stir the egg white in a vulgar medium speed high speed way;

Step 9: 9. Beat the egg white until wet. When you lift the egg beater, you can clearly see that the protein is like a small sharp hook;

Step 10: 10. Pour the protein into the yolk paste batch by batch;

Step 11: 11. Cut and mix each time, fully mix the two and pour them into the mold;

Step 12: 12. Finally, shake a few times on the flat plate to eliminate the bubbles. Bake in a preheated oven. 170 degrees, about an hour.

Step 13: state after demoulding.

Step 14: cool down for a while and eat.

Step 15: you can also load a small mold.

Materials required:

Low powder: 40g

Corn starch: 24g

White granulated sugar: 70g

Butter: 48g

Eggs: 4

Yogurt: 200g

Note: 1. After entering the oven, note: pour hot water into the baking tray and put it on the bottom of the oven. Put the mold on the grill and put it in the middle. My oven is small. I put the mold in the hot water pan 2. Beating protein: after the eggs are taken out from the refrigerator, they can be beaten directly without returning to room temperature. Low speed medium speed high speed mode can improve efficiency. 3. Once again, let's talk about the experience of cutting and mixing: after adding the protein, turn the egg yolk paste from the bottom, and then use a scraper to draw 8 words on the paste. Several methods have been tried, and this method is the best. The purpose of cutting and mixing is to prevent defoaming in the process of mixing, but defoaming is inevitable. We just need to be careful and don't care too much. 4. The key to success: the choice of mold is very important, try to use small mold. Don't fill up the batter, just 8 points. The next step is very important: different oven temperature is different, I give my successful temperature: 170 degrees. After baking for 50 minutes, move the grill to the middle and lower layers to prevent the bottom layer from being too wet and too dark. Continue to bake for 10 minutes, take out the small mold, leaving only the right mold to bake for 10 minutes. 5. The bottom will be a little wet, which is normal. Refrigerate for 3-4 hours for better taste.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Suan Nai Dan Gao