No butter cheese is not afraid to eat fat yogurt soufflé, the recipe is for you
At first glance, it looks like a light cheesecake, but what I didn't expect was that it didn't have a bit of cream and cheese ingredients, and it was golden in color and swollen to the appetite!
The result is like a light cheesecake! Soft and delicate, super smooth and tender, melts in the mouth~
If you don't have butter cheese, you won't be afraid to eat too much meat, and the magic of yogurt is really extraordinary, and making cakes is simply popular all over the world!
Today we're going to make this yogurt soufflé cake!
Yogurt soufflé / recipe
400g of unsweetened yogurt, 30g of sugar, 3 egg yolks
150ml of milk, 15g of low powder, 10g of cornstarch
Lemon juice 1 tsp egg white, 3 sugars 20 g
It is recommended to go with jam: apricot jam, mango jam
Mould size: 15cm
1. Drain the yogurt
To make this yogurt soufflé cake, you need a sugar-free yogurt, which is unsweetened and additive-free yogurt, such as Meiji sugar-free yogurt, which has a tofu-like character.
▲The operation steps are as follows: take a screen rack on the empty basin, put a kitchen paper towel in the screen, then pour in the yogurt, then cover with plastic wrap and put it in the refrigerator to refrigerate and drain for 24 hours. Be sure to use kitchen paper towels, which are relatively strong, absorbent and good.
2. Yogurt batter making
▲ After a day, take out the yogurt, at this time the yogurt has been drained and turned into a lump of cheese, pour it into the egg bowl, and then add granulated sugar.
▲Then stir the sugar until melted, and the yogurt is smooth.
▲Add 3 egg yolks and stir well until combined.
▲Pour in 150ml of milk and mix evenly.
▲Next, sieve in corn starch and low powder, stir until there is no obvious particle, add lemon juice and mix well.
▲Because it is difficult to mix low flour and cornstarch with yogurt, we sifted it to get yogurt batter.
3. Yogurt soufflé liquid preparation
▲ 3 egg whites are beaten until they are hard foaming, and they are pulled up with an upright hook angle. Remember to add the sugar three times, and add it once for the coarse foam, fine foam, and texture of the fisheye at the beginning.
▲Divide the meringue into three times and mix well with the yogurt batter.
▲ Add the next amount after mixing evenly each time.
▲Take a 6-inch cake mold, cut the baking paper around a circle, and then cut a round baking paper on the bottom pad.
▲Then wrap the mold with tin foil to prevent water from entering the water bath for baking.
▲Pour the yogurt soufflé liquid into the mold, shake it a few times, put it in the baking tray, and then pour 2CM hot water into the baking tray (the hot water temperature is generally about 70-80 degrees)
Oven temperature setting: Bake in a preheated oven at 170 degrees for 15 minutes, then set the temperature to 150 degrees for 30 minutes.
4. Apricot jam
This is to increase the flavor and color of the light cheesecake, so you can do without it.
▲The method is to take a spoonful of apricot jam (or your favorite mango jam, etc.), and sift it to be more delicate.
▲Then add the same amount of water as one spoonful and mix well. Make a backup.
▲When the time is up, you will notice that the yogurt soufflé is swollen and cracked.
▲ It doesn't matter, let's take it out and brush it with jam, you see it's very smooth and tender! Then put back in the oven to cool.
▲ After cooling, cover the cake with plastic wrap and put it in the refrigerator for 2-4 hours.
▲ When the time is up, the mold is demolded, and a cheese-like yogurt soufflé cake is ready!
Spread with sweet and sour jam for an alluring golden hue
Cut a piece and you can see the delicate and tender cake structure inside
Take the fork and stroke, don't use force, and drop it down with a light stroke.
One bite is dense and moist, and it melts in the mouth without chewing, and it is as light as a cloud!
Thick and milky and very refreshing, with apricot jam and mango jam, simple and rich in taste, the fun I make at home is so great~