Don't drink the yogurt directly, teach you to make a cake in 2 simple steps, which is sweet and tender, and melts in your mouth
Today I will share with you the practice of yogurt cake, which is not only simpler and more convenient, but also very suitable for novice friends, and the cake made because of the addition of yogurt, it tastes sweet and sour, refreshing and not greasy, and friends who like it spend 2 minutes to learn it, and you can make it at home if you want to eat cake in the future. Ingredients and dosage needed: 150g of old yogurt, 4 eggs, 30g of sugar, 50gof flour Method and steps:Step 1: The production of egg yolk paste and meringue ~Prepare two waterless and oil-free bowls, beat 4 eggs, and put the egg yolk and egg white into 2 bowls respectively. Pour 150 years of yogurt into a bowl with egg yolks and mix the yogurt and yolks with chopsticks. After mixing the egg yolk and yogurt, pour 50g of cake flour into the bowl through the sieve, stir up and down with a spatula, and finally dress the egg yolk paste into a delicate and viscous egg yolk paste for later use. In fact, it is not difficult to whip the meringue, as long as you pay attention to the small details, you can ensure that the meringue will be perfect. Drop a few drops of white vinegar or lemon juice into the egg white to remove the smell, and then beat it with a whisk at medium speed, and then add 30g of white sugar or powdered sugar in 3 times after hitting the fish eye bubbles, and beat the egg whites until the volume becomes 2.5 times the original size, and can be hung on the egg whip to form a barb, which means that our egg whites have been beaten. Step 2: The production process of [Yogurt Cake] ~Take 1/3 of the beaten meringue and add it to the egg yolk paste, use a spatula to stir-fry up and down and mix evenly, and then pour the remaining meringue into the egg yolk paste and continue to mix evenly. Put a layer of baking paper or brush with a thin layer of oil in the mold in advance, and pour the stirred cake batter into the mold. Preheat the oven to 160 degrees and bake on top and bottom for about 45 minutes. Depending on the size of the mold, the baking time will be slightly different, and when the surface of the cake is baked until the color is golden, you can turn off the heat and take it out. The prepared yogurt cake is refrigerated in the refrigerator for 2 hours for a better taste.
