Health benefits
Eggs: Protect eyes and improve eyesight
Blueberries: Low protein
Ingredients
Low-gluten flour ( 100g ) | Eggs ( 6 ) |
Sugar ( 70g ) | Blueberries ( appropriate amount ) |
Peanut oil ( 40g ) | Lemon juice ( a few drops ) |
Salt ( a pinch ) | Yoghurt ( 70g ) |
How to make yogurt blueberry cake
1.Separate egg yolks and egg whites in a water-free and oil-free basin
2.Sift the flour and set aside
3. Beat the egg yolks evenly with a whisk at low speed.Add the oil and yogurt and stir evenly at low speed.
4.Put the flour into the egg yolk paste and mix with a spatula until there are no particles.Use the stirring method and the edge-touching method.
5. Add lemon juice to the egg whites and beat at high speed until fish eyes are foamy.Add one-third of the sugar and beat until smooth.Add half of the sugar.Beat once and add the remaining sugar..Beat until wet and foamy
6.Put one-third of the egg whites into the egg yolk paste and mix evenly.Add all the egg yolk paste into the egg whites and mix evenly.
7. Shake a few times and pour into paper cups eight-quarter full.Place in the middle rack of the oven at 170 degrees for 35 minutes.
Tips
Add salt to the egg yolks, but do not beat the egg whites until the cake becomes dry and foamy and the texture is not soft.
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