Health benefits
Eggs: enhance immunity, protect eyes and improve eyesight
Yogurt: activate blood circulation and remove blood stasis
Ingredients
Eggs ( 4 ) | Yoghurt ( 70g ) |
Sugar (Egg yolk) ( 25g ) | Sugar (egg egg white) ( 60g ) |
Baking powder ( 1g ) | Low-gluten flour ( 80g ) |
Corn oil ( 40g ) |
How to make yogurt cake
1.Get the ingredients ready!
2.Prepare two clean and waterless basins
3.First beat the egg whites and egg whites into separate bowls
4.Put the prepared 25% sugar into the egg yolks and stir evenly
5.Add corn oil to egg yolks and stir until oily
6.Add 70 grams of Stir the yogurt
7. Sift together the low-gluten flour and baking powder into the egg yolks ~ beat the eggs manually Mix evenly
8.Prepare egg whites and 60 grams of sugar
10. Beat the egg whites to thin foam! Add 3/1 of the sugar
11. Beat the egg whites until there are obvious lines and will not show up.Just add the remaining 3/1 white sugar
12. Beat the egg white until dry ~ you can use Just make the head of the egg beater stand up with a straight tip
13. Combine three parts of the protein Add one part to the egg whites! Stir quickly! Be sure to stir it up and down like when cooking - never stir in circles!
14. Add all the remaining egg whites to the egg yolks! Stir up and down evenly
15.Pour into the mold prepared in advance! Then shake it a few times to knock out the bubbles in the cake liquid! Put it in the preheated oven! Bake at low temperature 150 for 45 minutes...
16. After baking, fall from a height of 20 cm.! It can be removed from the mold after cooling
17. Cut into pieces and serve on a plate! Tastes perfect!
9.Use an electric egg beater to beat the egg whites until they are like fish-eye bubbles.Add 3/1 of the sugar
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