Yogurt is an ancient cake. It is super soft and shaken. It is as lovely as Keji's buttocks. The taste is soft and fresh.-You Are Foodie

By Evangeline
52

Yogurt is an ancient cake. It is super soft and shaken. It is as lovely as Keji's buttocks. The taste is soft and fresh.

Today, I made a simple yogurt ancient morning cake. It is super soft and shaking. It is as lovely as Keji's electric buttocks. It tastes fresh and soft. It tastes like a light cheese cake. It tastes soft and delicious. It is satisfied with one bite. It is very suitable for eating in summer after being refrigerated.

Main Ingredients

Auxiliary Ingredients

lemon juice 6g

1. There should be no residual yolk and water in the egg white, otherwise it is not suitable to send.2. It is better to refrigerate the egg white in the refrigerator, or freeze it for 10 minutes, it will be easier to kill.3. Finally, soak the knife with hot water to make the cutting surface smooth.4. A layer of tin foil is wrapped on the outside of the movable bottom mold to prevent water from leaking in during baking.

Step 1 . 6 eggs. Separate the egg white and yolk in advance, and freeze the egg white.

Step 2 . 60 grams of low gluten flour and 10 grams of corn starch are sifted together in a basin.

Step 3 . 60 grams of vegetable oil, heated to a rolling state with oil filaments, about 70-80 ℃. Pour into the flour and stir until smooth.

Step 4 . Add 6 egg yolks in two times and stir well.

Step 5 . 120g yoghurt (I use thick yoghurt), add in and stir well.

Step 6 . It's better to sift it once to make the batter more delicate.

Step 7 . Refrigerate 6 egg whites and 6 grams of lemon juice. Beat until the foam is large.

Step 8 . 70 grams of fine granulated sugar are added and beaten in three times. In the three states of coarse bubble, medium bubble and fine bubble, they are added and beaten.

Step 9 . Whisk until the egg beater is lifted. Just use a small elastic hook.

Step 10 . Take 1 / 3 of the egg white paste and add it to the egg yolk paste.

Step 11 . Mix well by turning.

Step 12 . Then pour them all back into the egg white paste.

Step 13 . Continue to stir evenly.

Step 14 . The 8-inch round mold shall be padded with oil paper in advance, and the batter shall be poured from a high place. Shake the mold to make the batter smooth.

Step 15 . Shake the mold twice, and then draw several circles in the batter with chopsticks, so as to remove large bubbles.

Step 16 . Prepare a large deep baking pan, put the cake mold into it, pour half of the cold water into the baking pan, and then put it into the oven.

Step 17 . Preheat the oven at 150 ℃ in advance and bake for 70 minutes (Note: after the surface of the baked cake is colored, the surface of a piece of tin paper will not be burnt).

Step 18 . After baking, shake 2 times to shake out the hot air inside the cake.

Step 19 . And then demoulding and cooling.

Step 20 . Yogurt ancient morning cake, complete o (∩ _∩) o

Step 21 . The taste is more fresh and the cake is super soft.

Step 22 . One bite is satisfied, and the bite is soft and delicious.

Step 23 . It tastes like a light cheesecake after being refrigerated. It is very suitable for eating in summer.

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