In autumn, friends who are fond of cooking cake are all starting to act again. Everyone is looking for different new recipe for cake making. Today, I want to share with you the latest recipe for yogurt cake.
1. Melt 48g butter in water, add 200g yoghurt, mix well with hand beater.
2. Stir in one yolk, mix one yolk, and then put in the second, four in total.
3. Mix 40g of low flour and 24g of corn starch and sift them into the egg yolk paste.
4. Mix the flour and egg yolk batter evenly (use a shovel to remove the batter from the bottom of the basin, pour it down, just like cooking, do not stir in circles!).
5, four egg white plus a few drops of white vinegar, beat the thick foam with egg whisk at low speed, add the first white sugar 15ml for 20 seconds, add second times sugar 15ml medium speed for 20 seconds, then add third times sugar 15ml to tell about 20 seconds, change to medium speed and always hit hard foam (use egg whisk head to scoop up the egg green paste, and have a triangular tile appearance.
6. Preheat the oven when beating the egg white: the temperature is set at 165-170 degrees, and the temperature of Changdi ck25-b is not accurate. Put boiling water in the bottom layer of the oven with one baking tray, and put the baking net in the last two layers).
7. Scoop up one third of the egg white batter and put it into the yolk batter. Mix well, and pour all the yolk batter into the yolk batter.
8. Or stir evenly, pour into the eight inch cake mold, lift the cake mold and drop it on the table twice, shake the big bubble, put it into the oven, on the baking net, and bake for 60 minutes.