A delicate, soft, pure yoghurt fragrance. The sense of instant entry. That's the character of this cake. The different layers and taste of the two kinds of cheese blend together. It is worth trying. -
Step1:First sift the low gluten powder and put it on a clean paper.
Step2:Separate the yolk from the two eggs. Put the egg white into two clean containers without oil or water.
Step3:Put another whole egg in the yolk bowl. Add in the milk and mix well.
Step4:Heat the corn oil to 70 ℃ and add the sifted low gluten powder. Stir continuously until it is fine.
Step5:Add in the egg and milk and stir.
Step6:Add a few drops of lemon juice to the egg white. Add sugar powder twice. Whisk at a low speed until it is almost hard to foam. It's OK to have a small hook on the peak.
Step7:Mix the batter. Bake it in the oven at 160 ℃ for 25 minutes.
Step8:Mix yogurt and sugar powder until smooth and add egg yolk. Add one egg yolk at a time.
Step9:Add the yogurt. Continue to stir the butter.
Step10:Finally, add the powder. Stir smoothly.
Step11:Pour in the cotton cake which has been baked in advance. Bake it in the water bath in the oven for 30 minutes. Do not take it out immediately after baking. It needs to be kept in the oven for 30 minutes.
Step12:Bake the cake. Let it cool without demoulding. Refrigerate it for 4 hours or overnight. Then demould and sprinkle the mixed almond powder and cheese powder.
Step13:It's sliced and ready to eat. It's rich in sour cheese and delicate and soft cake.
Cooking tips:There are skills in making delicious dishes.