Health benefits
Eggs: nourish blood
Vinegar: nourish blood, low in protein
Ingredients
Eggs ( 4 ) | Homemade sugar-free yogurt ( 75g ) |
Low-gluten flour ( 80g ) | Corn oil ( 40g ) |
Sugar ( 50g ) | Vinegar ( Two drops ) |
How to make oil-free yogurt cake
1. Add 5 grams of sugar to the egg yolk and beat well
2.Add 40 grams of oil and 75 grams of yogurt and beat well to emulsify
3.Use a whisk to beat the egg whites at medium speed until there are big bubbles
4.Add sugar for the first time and beat at high speed
5.Add sugar for the second time until smooth
6.Add sugar for the last time and beat until there are small peaks
7.Put one-third into the egg yolk paste and mix evenly with a spatula.
8.Take another half of the remaining egg white paste, and then use a spatula to mix evenly
9.Finally, pour the egg yolk paste into the remaining egg white paste and mix well again
10.Pour into an eight-inch mold and shake twice
11. Preheat the oven at 130 for 5 minutes, bake at 120 for 60 to 70 minutes
12.After coming out of the oven, shake it twice and flip it upside down
13.Unmold
14. Cut into pieces, no waist reduction, perfect
15.Super soft, super delicate, delicious
16.Finished product picture
Tips
1.Please adjust the oven temperature yourself
2.Do not over-whip the egg whites
3.The yogurt is that thick Thick, I made it myself
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
