Many people are always very confused when eating baked goods such as cakes.On the one hand, they want to enjoy the appetite for dessert, but on the other hand, they are afraid of the pressure of high calories and high fat.For example, the cake shop sells a very hot cheese cake, also called a cheese cake, which tastes delicate and soft, but has a higher calorie content.So, today I'm going to introduce you to an oil-free yogurt cake.Yogurt is made from pure milk, and in addition to retaining all the nutrients of fresh milk, during the fermentation process, lactic acid bacteria can also produce a variety of vitamins necessary for human nutrition, such as VB1 VB2 VB6 VB12 etc., which are more nutritious, and more easily digested and absorbed than cow's milk.In the ingredients, there is no oil added! There is no cheese added, the taste is close to cheese cake, but the heat is greatly reduced, and the cost is greatly reduced.

WHAT YOU NEED

Ingredients

70 grams of low-fat flour
20 grams of cornstarch
Three eggs.
200 grams of condensed yogurt
50 grams of fine sugar

How TO MADE Yoghurt cake with no oil

Steps 1 to 4

1. Egg yolk protein is separated.

2. The egg yolk is mixed with thick yogurt and stirred evenly.

3. Sift into low flour and cornstarch, stir evenly

4. Stir until it is as delicate and smooth as the picture, and the egg yolk is ready, and use it as a backup.

Steps 5 to 8

5. The protein is mixed with a few drops of lemon juice or white vinegar, sugared three times, and sent to a large curved state.

6. The protein is added three times to the egg yolk paste and stirred evenly by stirring and chopping.

7. "I put the mixed cake paste in the mold, and it's eight or nine percent full, and the rest of it I put in a miniature cake mold, and I lightly shake out the bubbles."

8. In a preheated oven, fill the pan with water, put it in the mold, 110 degrees for 80 minutes, rotate 120 degrees for 20 minutes, turn off the fire, cook in the oven for 30 minutes and then take it out.

Steps 9 to 12

9. (Actually, I was in a hurry at the back, and it cracked a little bit after 120 degrees, so actually 110 degrees for 100 minutes would be more perfect.)

10. Each oven has a different temperature, my oven has a temperature of 20 to 30 degrees.

11. You can fall out of the mold.

12. It tastes better when refrigerated in the refrigerator.

13. Cutting surface

14. Have a good one.

Handy cooking tips

　　Thick yogurt, slowly baked at low temperature