The main ingredients of Yoghurt Cake are flour, egg, cream, etc. it contains carbohydrate, protein, fat, vitamin, calcium, potassium, phosphorus, sodium, magnesium, selenium and other minerals. It is convenient to eat and is one of the most commonly eaten cakes. The following small make-up to introduce the production method of yogurt cake, the foodies have come to see it.
&; &; &; &; &; &; &; &; Yoghurt Cake
Details of ingredients:
Ingredients: 48g corn oil, 200g yogurt, 4 eggs, 40g low flour, 28g corn starch, 50g sugar.
Production steps:
1. Beat the protein with sugar three times to the hard foaming state.
2. No need to wash the beater, directly to the yolk, beat the yolk to a slightly thick state.
3. Add the oil into the yolk in several times. Each time, wait until the last oil is completely stirred and blended into the yolk before adding the later one.
4. Add yogurt.
5. Mix well.
6. Sift the low flour and corn starch, sift into the yolk and mix well.
7. Mix the egg white and yolk three times.
8. Pour the batter into the mould and bake in the oven.
9. Oven middle, 170 degrees, water bath, 35 minutes.
Nutritional value of Yoghurt Cake
The main ingredients of Yoghurt Cake are flour, egg, cream, etc. it contains carbohydrate, protein, fat, vitamin, calcium, potassium, phosphorus, sodium, magnesium, selenium and other minerals. It is convenient to eat and is one of the most commonly eaten cakes.
Precautions for choosing Yogurt Cake
1. Try not to buy cakes with hydrogenated vegetable oil. At present, most of the 'fresh milk' on the cake is hydrogenated vegetable oil. Hydrogenated vegetable oil or margarine is also added to the crust below. The traditional choice is to add real cream and butter.
2. Try not to buy pastry. Pastry means a lot of fat has to be added and the nutritional value is very low. At present, vegetable shortening is usually added, which contains trans fat. It is also a high-energy food, cheese cake will be better, because at least cheese also contains a lot of calcium, vitamin AD, vitamin B group and protein, while shortening has nothing but some bad fat.
3, try not to buy a lot of cake with added pigment and essence, especially families with children. The color inside and outside the cake should be close to the primary color as much as possible. In addition to a small amount of embellishment, it is better to use less thick color. The smell is mild and natural. The smell of rushing nose usually means that a lot of cheap flavors are added.
4. Don't pursue the so-called 'healthy' effect of cake and fruit. Most of the fruit in the fruit cake is canned fruit, which has no nutritional effect. A few kiwi slices, strawberries, etc. are not fresh enough, and the quantity is very small, just for embellishment, so it's better to buy fresh fruit to eat directly.