Mango yogurt sandwich cake (hot version)
Everyone likes to eat cream cake, but if you eat too much, you will always feel guilty. Now replace cream with yogurt, which is as delicious and less burden.I use a 9-inch pie plate. 6-inch Qi wind model can also be used.
Step 1 . The egg white and yolk are separated.
Step 2 . Add milk and salad oil into the milk pan and boil over low heat. Add 20g sugar and 1g salt and stir well. Turn off the heat.
Step 3 . Sift in low gluten flour and corn starch and stir well.
Step 4 . Add egg yolk in several times and stir until smooth.
Step 5 . Drop lemon juice into the protein, add 70g sugar three times and stir until wet and dry.
Step 6 . Add 1/3 protein paste into egg yolk paste, cut and mix well.
Step 7 . Pour into the remaining egg white paste, cut and mix well.
Step 8 . Pour it into the mold, shake out the big bubbles, and put it into the preheated oven at 150 ℃ for 30 minutes.
Step 9 . Take out the inverted button and let it cool.
Step 10 . Dice mango.
Step 11 . Cut the cake horizontally into two large pieces.
Step 12 . Spread thick yogurt and sprinkle with diced mango.
Step 13 . Cover another piece of cake. Refrigerate in the refrigerator freezer.
Step 14 . When eating, cut into pieces and sprinkle an appropriate amount of powdered sugar (outside the formula) or not.
Step 15 . finished product
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