Chinese Food
Low sugar and low fat yogurt cake (pseudo cheese cake)
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I like making cakes very much. But almost 90% of the cakes can't do without a lot of sugar and oil. It's just the calories that gallop. For me who pays attention to health, after several experiments, I finally made this yogurt cake. There's no extra oil. There's very little sugar. If you like, you can replace it with sugar. The finished product is OK as well.
Cooking ingredients
Cooking Steps
Step1:I use this yoghurt. I like it very much. A bag is just about 150
Step2:Separate the three yolks. Put the yolks, yoghurt, low gluten flour and cornstarch into a container. I'm lazy. Generally, in order to wash a few bowls less, I will weigh the ingredients at the same time
Step3:It's OK to use the eggbeater or chopsticks. Mix the z-words horizontally back and forth into a paste without dry powder. Don't make circles. It's easy to get tendons. It affects the softness of the cake.
Step4:In addition, prepare a container free of water and oil to pass the egg white. When making cakes that do not require very high beating requirements, I am used to add sugar once and then pass it again. Generally, it does not affect the effect of the finished product
Step5:Use the eggbeater to lift the small hook. It is usually finished in about 3 minutes
Step6:Take 1 / 3 of the protein and mix it in the yolk paste. Stir it up and down just like stir fry. Do not circle it
Step7:Pour it back into the remaining protein. Mix in the same way until the color is the same. Then pour it into a solid bottom grinder. When pouring, try to hold it higher and pour it down to eliminate the larger bubbles
Step8:Add cold water to the oven. Preheat the oven 150 degree
Step9:I want to bake a round one today. I don't have a round six inch solid bottom grinder at home. I can only bake it on a shelf. Or I can bake it with tin paper. In short, I don't want water in the cake paste
Step10:Bake at 150 ℃ for 60 minutes. Observe the coloring during the bakin
Step11:When the color of the surface is satisfactory, the tin paper should be covered. I covered it when I baked it for about 35 minutes
Step12:It's just out of the oven. The surface color is beautiful. Put it on the shelf to cool
Step13:It can be demoulded after being dried to palm temperatur
Step14:It's a normal phenomenon. It's like a cheesecake. It's best to have it cold overnight
Cooking tips:Remember to use a basin without water or oil to send the protein. In this way, you can send it successfully. Don't send it too hard. It's easy to crack when you send it too hard. Today, I sent it a little bit. I think this cake is delicious when it's cold, especially after cold storage. It's not too delicious. It's not inferior to cheesecake in taste. But the most calories are only 1 / 3 of cheesecake. It's suitable for the period of weight loss and fat loss. It's a little greedy fairy. If you have any questions, you can join me in wechat discussion.
