Chinese Food
Pumpkin Yogurt Cake
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It's hard to use pumpkin and yoghurt in cake baking at the same time, but it's really hard to choose yoghurt to make cake, because it's so delicate and tastes like cheese cake, but it's not like cheese. High calorie pumpkin and yoghurt are both helpful to digest low-fat food. For those who like sweet food and are afraid of meat, they are really necessary for cake.
Cooking ingredients
Cooking Steps
Step1:First of all, the egg yolk and the egg white should be separate
Step2:Beat the yolk with the beater and add the butter in three separate times until the butter and yolk are completely combined
Step3:Pour in yogurt and sti
Step4:Pour in yogurt and stir well, then put in pumpkin puree and continue to sti
Step5:After mixing evenly, sift in the low gluten flour and stir it without particles. Do not stir in circles
Step6:White granulated sugar is added into the egg white in three times, and then it is whisked until the beater is lifted and has a small point, which is vertical and will not fall
Step7:Add 1 / 3 of the egg white into the mixed egg batter, and use the scraper to stir up and down to turn it gentl
Step8:Then pour the batter into the remaining egg white and continue to turn it up and down until the batter and the egg white are integrated into a white egg white granule
Step9:Put the cake paste on the baking tray and shake it back and forth to make it evenly spread in the baking tray and preheat the oven at 140 degrees
Step10:Put another large baking tray in the water bath baking oven, put the baking tray with the cake paste in the large baking tray, and mix the water in the baking tray to flood the baking tray 1.52cm Heat the oven up and down for 140 ℃ and bake for 40 minutes, then adjust it to 120 ℃ and 30 minutes (PS - because the baking tray I use is large, the cake paste is not thick, and the water added is not much. If the water line of the small baking tray mold is used, it should submerge one third of the mold If the mould with movable bottom is used, tin paper shall be wrapped on the outside of the mould to avoid water seepage
Step11:If the cake can't be taken out immediately after baking, it should be taken out when the temperature inside the oven is about the same as that outside the oven, otherwise the cake will collapse immediately
Step12:The cake will taste better after it is taken out and refrigerated in the refrigerator for 23 hours. I made it in the evening and didn't demould it immediately after baking. I made it in the morning and then demoulded it and cut it for breakfast
Cooking tips:Because I don't like to eat too sweet, so I put less sugar in the cake. The sweetness of this cake is almost nothing more than the sour sweetness of yoghurt. My yoghurt is a kind of sour one. If I don't like sour, I can choose sweet yoghurt to make dishes.
