Today, I want to share this yoghurt bread with you. It's my favorite home bread making method. It's not as sweet and greasy as it is. It's delicious when you eat it. Let's take a look at it.
1. 4 eggs, separate the yolk from the egg white, add a quarter of soft white sugar into the yolk and mix well, and then add salad oil to mix until you can't see the oil flowers.
2. Then add yogurt and stir evenly. Finally sift in flour and use a rubber scraper to stir into egg yolk paste.
3. The bowl of egg white must be clean, free of water and oil, and no yolk can be put into it.
4. Beat the egg white at a low speed until thick bubbles appear. Add a third of sugar and vinegar. Continue beating at a high speed.
5. Beat until the foam is wet, add 2 / 4 sugar and continue to beat until the egg cream is picked up with the head of the eggbeater, the tip will not bend easily, and the egg white will be dismissed.
6. Add the egg white cream into the yolk paste for three times and cut it with a rubber knife. Turn it gently and evenly each time.
7. Pour the two pieces of cake batter into the bowl filled with egg white, and cut and mix with the last egg white.
8. Finally, pour the mixed cake paste into the mold from a high place, and use a rubber knife to smooth the surface.
9. Preheat the oven for 160 degrees, put the baking tray on the middle and lower layers, pour a small bowl of hot water into the baking tray, and spread the water on the bottom of the tray for about 2cm. Put the cake mold in, and heat it up and down for 60 minutes.