Chinese Food
6-inch Yogurt Cake
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Yoghurt Cake. It tastes very similar to cheese cake, but it has less high calorie of cheese. It has more refreshing yoghurt. After refrigeration, it tastes even better.
Cooking ingredients
Cooking Steps
Step1:The egg yolk and the egg white are well separated (I mixed the egg white with the egg yolk. I thought I could get away with it by luck. It turned out to be a big mistake. I can't fight for half a day. I've changed a basin later. Sift low flour. Mix corn oil and yogurt evenl
Step2:Add sugar to the egg white in three times to make it beak lik
Step3:Add one third of the protein cream to the yolk paste. Mix wel
Step4:Pour all the mixed yolk paste into the remaining albumen cream. Mix thoroughly and evenl
Step5:Pour the mixed cake paste into the six inch oiled or oiled paper mold. Please bake the mold easily without touching the mold. Shake the mold gently to remove the big bubbles
Step6:Put a hot-water baking tray on the bottom of the oven. Put a baking rack on the top. Put on the cake mold. Bake in a separate bath. Or put the tin paper on the baking tray directly. Heat it up and down at 150 degrees. About 45 minutes. Do not take it out immediately after baking. Keep it still for another 10 minutes
Step7:The finished product is so delicate. It's ready to melt in the mouth. It's really like a light cheesecake. Better taste after cold storag
Step8:Finished drawings. Beautiful.
Cooking tips:There are skills in making delicious dishes.
