The way to bake this issue is to bake a cake, and I'm here to have fun.I haven't made a cake in a while, I have a new baby at home, I'm too busy.Seeing the activity makes me want to eat cake.The foundation cake, the yogurt foundation cake that I made today, is the foundation of the foundation.It's very soft on its own, and it's even softer with yogurt.I'm a little lazy today, I didn't use an oven, I mainly used to bake yogurt cake in the oven, so today I used to bake this cake in the oven, the recipe doesn't change, the effect will be better.This square is also very reliable, so you can refer to it.

WHAT YOU NEED

Ingredients

Six eggs
White sugar 80 grams
120 grams of low-fat powder
50 grams of walnut oil
85 grams of yogurt
1/2 teaspoon of lemon juice

How TO MADE Yoghurt cakes

Steps 1 to 4

1. After the egg yolk is separated, the protein is placed in a freezer and frozen to the surface with a thin ice, so that the released protein is more stable and delicate.

2. I'm a little over-frozen, it's all in pieces, but it's okay, a little thawing can stir it up.

3. Add lemon juice to frozen protein.

4. I added about 10 grams of sugar to the protein, but I added 50 grams of sugar in total, but the main thing was to add it three times, and the first time I added a little less, so that the protein cream was more delicate and stable.

Steps 5 to 8

5. Stir at high speed and add about 20 grams of sugar when the foam becomes slightly fine.

6. Continue stirring at high speed until the foam is fine and add about 20 grams of sugar for the third time.

7. Continue stirring at high speed until the pre-egging protein has a lower curved triangle.

8. Continue stirring at low speed, until the egg-breaker has a pointed triangle in advance, and the protein is stirred.

Steps 9 to 12

9. Add 30 grams of sugar and walnut oil to the egg yolk

10. It's all mixed together.

11. Add yogurt to stir evenly

12. The flour is sifted twice in advance, twice in advance so that there is plenty of air in the flour, and the cake paste is more fluffy and not easy to clump.

Steps 13 to 16

13. Then sift through the egg yolk.

14. Stir evenly.

15. Add about 1/3 of the protein to the egg yolk.

16. Stir evenly.

Steps 17 to 20

17. And then pour in the rest of the protein.

18. Stir evenly to make a delicate cake paste.

19. The way the cake paste is stirred is very important, please see my linked article in the comments, I've posted a detailed recipe in the past.

20. Pour the cake paste into the inside of the rice cooker.

Steps 21 to 24

21. Turn on the cake function key, time is 50 minutes.

22. This step can also be done in an oven, specifically by preheating the oven 150 degrees for 10 minutes and baking it in the oven for 40 minutes.

23. When it's done automatically, the cake is baked.

24. When baking a cake, immediately remove the inside of the cake from the oven to prevent moisture from falling on the cake.

25. The rice is baked in an electric oven, the bottom is brownish yellow, and the oven is basically the same.

26. The cake will shrink a little bit, but it's normal shrinkage.

27. The color of the surface is pale, this is because the rice cooker does not make the surface color, but the taste is still good, and the oven cooking is almost the same.

28.