Health benefits
Eggs: protect eyes and improve eyesight
Yogurt: low protein
Ingredients
Low powder ( 55g ) | Corn flour ( 15g ) |
Eggs ( 4 ) | Yoghurt ( 200g ) |
Corn oil ( 40g ) | Sugar ( 60g ) |
White vinegar ( A few drops ) |
How to make yogurt cake (eight inches, imitation cheesecake texture)
1.Weigh the ingredients according to the above formula, divide the egg yolks and egg whites into two clean large basins.
2. Add half of the sugar and corn oil to the egg yolks in sequence , yogurt, stir thoroughly by hand.
3.Sift in the thoroughly mixed flour and corn Starch, mix evenly and refrigerate until ready to use.
4. Add a few drops of white vinegar to the egg whites, divided into three times Add the remaining sugar and mix with an electric motor until wet peaks form.
5. Take the egg yolk paste out of the refrigerator and pour in the egg whites Medium, chop quickly and mix well.
6. Preheat the oven to 165 degrees for 10 minutes, the lowest layer Place a baking pan filled with 1cm of cool boiling water, place the baking mesh and mold on the second layer and bake for about 45 minutes.If the mold is of good quality, you can omit the tin foil.Watch the color for the last few minutes.
7.After the time is up, let the cake cool in the oven for 40 minutes Bring out the above.
8. Gently unmold and refrigerate overnight to taste Better.
9.Cut into pieces and eat.
Tips
The yogurt I used this time is the original yogurt bought in the supermarket.It contains sugar, so the amount of sugar in the formula is reduced.In short, this is an eight-inch cake, and the total content is about 80g.
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