Since buying the oven, a few days without the oven itching, a few days without the cake itching, today this cake is the result of the hand itching.Yoghurt cakes are served with eggs, just like yogurt cakes, but this cake is thicker than yogurt cakes because yogurt and butter are added, and it is more prominent in terms of flavor, somewhat similar to light cheese cakes.

WHAT YOU NEED

Ingredients

Four eggs.
40 grams of low-fat flour
50 grams of butter
200 grams of sour milk
24 grams of cornstarch
60 grams of fine sugar

How TO MADE Yoghurt cake

Steps 1 to 4

1. Prepare to weigh the various materials, melt the butter, mix the flour and cornstarch, and separate the eggs.

2. Add yogurt to the melted butter (for example, yogurt in the refrigerator should be brought back to room temperature in advance) and stir evenly with a manual egg beater; add egg yolk (four eggs in four times) and stir evenly and add one more egg yolk.

3. The flour particles are scattered with a rubber scraper, this step requires patience, mixing until no particles are thin.

4. This is slightly thinner than the egg yolk paste, which is used to make the dough.

Steps 5 to 8

5. Add two drops of white vinegar to the egg yolk, add 20 grams of sugar at low speed until the fish's eyes bubble, and continue stirring.

6. (At this point, the oven can be preheated to 160 degrees, filling the water with a pan and placing it on the bottom layer of the oven, the second-to-last layer of the oven net)

7. When thickened slightly, add a second sugar of 20 grams and stir at medium speed.

8. The foam is finer, and the remaining 20 grams of sugar are added when there are lines on the surface.

Steps 9 to 12

9. Stir at high speed, stopping from time to time to check if the foam is dry.

10. When pulling the egg beater, the egg yolk is fired when the corner of the tiles appears (some egg beaters have two short, upright corners), the fired egg yolk is solid, creamy, does not flow, insert the chopsticks upright, does not tilt, touch with your finger and you will find that they are small bubbles.

11. Use a knife to scrape about a third of the egg yolk into the egg yolk paste, rolling it evenly with the method of frying, do not circle, so as not to evaporate, affecting the growth of the cake.

12. Pour the mixed egg yolk back into the egg yolk and stir evenly in the same way.

13. Pour into an 8-inch mold, raise it slightly below the table top, blow out the air bubbles in the dough, and place the mold on the baking net, 160 degrees for 50 minutes.

14. (The temperature varies from oven to oven, so you have to adjust it yourself.)

15. Bake for about 35 minutes and observe the cake, if the surface is too heavy, you need to lower the temperature a little; the cake is baked in the oven and cooled so that it can be easily eaten!

Handy cooking tips

　　1 This cake is made using the water bath method, you can also put the baking tray with water in the middle and lower layers, the cake mold is placed in the baking tray to bathe, but it should be noted that if used, it should be covered with tin paper at the bottom, to prevent water infiltration! 2 Most of the cakes are made as long as the powder is in the sieve, they must be cooked evenly, not mixed! 3 The baking time is made until the toothpaste can be inserted into the middle of the cake, it is suitable to remove the toothpaste, it is not suitable for baking! 4