This yogurt cake tastes even fresher because it has yogurt added to it.It's almost the same as a steak cake, but the important thing is that the protein has to be hard.This little yogurt cake can be made into a small paper cup or a flower cake.If you like it, come and try it, spring is green, bring such a small cake, it's beautiful.

WHAT YOU NEED

Ingredients

Four grass eggs
50 grams of yogurt
45 grams of corn oil
80 grams of low-fat flour
50 g of white sugar
One drop of lemon juice

How TO MADE Yoghurt cakes

Steps 1 to 4

1. 4 grass eggs with an egg separator to separate the yolk and protein.

2. The requirement for the protein bowl must be oil-free and water-free; the requirement for the egg yolk bowl is not very strict, and it is better if it can be done.

3. Egg yolk and 45 grams of corn oil mixed evenly.

4. The egg yolk is very uniform in texture after uniform stirring.

Steps 5 to 8

5. Add 50 grams of homemade yogurt.

6. Homemade yogurt has little sugar, so it has a good texture.

7. If not, you can choose fresh milk, yogurt, or old yogurt.

8. When the protein is coarse, add a drop of lemon juice.

Steps 9 to 12

9. Add two more, and add 50 grams of refined sugar.

10. Following the speed from low speed to high speed and then to low speed, the protein is released into a hard foam, resulting in a small and short pointed corner.

11. Low-fiber flour is sifted into a bowl of egg yolk.

12. Take 1/3 of the protein to the egg yolk paste and stir evenly by hand.

13. The egg yolk paste is mixed evenly and poured into the protein cream, and the two are mixed evenly using a rubber scraper.

14. The finished cake paste is poured into the flower bag, and a circle is cut at the bottom of the flower bag.

15. The silicone mold is squeezed into a paper bag, the silicone mold is placed on a gold grill, and the middle layer of the oven is preheated.

16. After baking at 120 degrees for 30 minutes, set it to 150 degrees for 5 minutes.

17. After the surface is evenly colored, remove it from the silicone mold and drop it slightly.

18. Two hours later, the cake is still strong.

19.

Handy cooking tips

　　Because I'm a northerner, I don't eat much sugar, so this sugar is a little bit less.To ensure the stability of the protein, a one-time pre-addition is required.Students in the south can increase this amount of sugar, 70 to 80 grams, or add it in stages.If you don't have lemon juice, you can add white vinegar.To neutralize alkalinity in proteins and enhance the stability of protein creams.I put the silicone mold on a gold grill, and the gold grill blocks some of the heat, making the heating more even.If the oil paper is placed directly in the iron mold, the baking time needs to be reduced.If the silicone mold is placed directly on the baking net, the temperature needs to be adjusted.My oven is a little over 30 degrees, so if the oven is at a normal temperature, I should use 150 degrees and 170 degrees.Specifically, it takes one more time to figure out the temper of the oven.The way to tell if a cake is ripe is if the cake grows, and then it goes back a little bit, and the cake is basically ripe.Because the situation is different, you need to learn to judge.The weight of 4 grass eggs with shells is 210 grams.If you use eggs, you'll have to change the number.I'm still a little unhappy with the way I'm doing it.