WHAT YOU NEED

Ingredients

200 grams of yogurt
Low flour 50 grams
25 grams of cornstarch
White sugar 75 grams
Four eggs.
2 drops of lemon juice or white vinegar
10 grams of cornstarch

How TO MADE Oil-free eight-inch yogurt cake

Steps 1 to 4

1. Put the yogurt in a bowl, bring it back to room temperature, add four egg yolks, and stir evenly with a manual egg beater.

2. Add the powder and stir slightly.

3. Prepare an eight-inch mold, minus one oil paper about the size of the bottom, and place it at the bottom of the mold, since the cake has no oil, it is difficult to remove the mold.

4. I've also made a paper shield for ease of removal, but it's going to affect the puffiness to some extent, so you can't use it.

Steps 5 to 8

5. Mix the sugar and 10 grams of cornstarch in the ingredient, so that the released protein is more stable.

6. Add water to the pan, put it in the bottom layer of the oven, put the grill in the middle and bottom layer, preheat at 150 degrees.

7. Take a clean, oil-free, water-free bowl and put it into four eggs (the eggs should be refrigerated), use an electric egg beater to blow the fish's mouth, put half of the white sugar with starch, add the remaining white sugar for a while, add two drops of white vinegar (neutral and alkaline, the protein bubble is more stable) to blow the hard foam, that is, raise the egg beater, you can pull out the right angle, be careful not to beat it.

8. Then use an electric egg beater to mix the egg yolk dough evenly, the dough is thinner, don't worry about starting.

9. Take one-third of the protein and the dough and mix evenly by slicing, take another one-third of the protein and mix evenly, pour the mixed dough into the protein bowl, mix evenly, do not over-shake.

10. Pour into the mold.

11. Roast on low heat 150 degrees for 70 minutes.

12. Here it should be noted that in about 25 minutes, the cake will be colored, if it is colored, you can lower the heat to about 130 degrees, the overall baking time is added ten minutes, the temperament of each oven is different, adjust the time.

13. When it's cooked, take it out to dry.

14. Finished product

15. The finished product after cutting.

16.

Handy cooking tips

　　This cake is more moist, and different yogurts will also affect the thickness of the dough, I use homemade unsweetened yogurt, which is also less acidic, so the flour will be about 20 grams more flour than other recipes.If you use purchased sugary yogurt, you can reduce the amount of sugar by about 10 grams.In addition, the cake has a high water content, and some shrinkage is normal.