Chinese Food
Lemon yogurt cake like ice cream
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Use only five common ingredients to make super low-fat lemon yogurt cake . The smooth and cool ice cream mixed with the soft and sweet Qifeng cake. One bite down. Feel the delicate cake melting in the mouth.... this is the best super dessert for summer. -
Cooking ingredients
Cooking Steps
Step1:Make egg yolk paste lemon scurf. Mix with old yogurt. Let stand for 15 minutes.
Step2:Separate the yolk from the egg white. Break up the yolk. Add the old yogurt after standing. Stir until the yogurt has no granules.
Step3:Sift in the low gluten flour.
Step4:Stir evenly to avoid flour gluten caused by long-time mixing in the same direction. At the same time, preheat the oven to 140 degrees. Lower the oven to 180 degrees. Put the baking net in the middle layer. Put the baking tray full of hot water in the middle and lower layers.
Step5:Make the albumen paste - put the egg white into a clean and anhydrous egg beating basin. Drop in a few drops of lemon juice.
Step6:Whisk the egg beater at low speed until the protein thickens. Add sugar. Continue to whisk until the egg beater is wet and foamy (big hook appears when the egg beater is lifted).
Step7:Add 1 / 3 of the albumen paste into the yolk paste. Stir well.
Step8:Then pour it into the albumen paste. Turn the basin anticlockwise on the left side. Mix it evenly with the right hand quickly and neatly.
Step9:Pour the cake paste into the mold. Shake it twice. If bubbles appear on the surface, you can use a toothpick to draw a lot of Z words on the surface of the cake paste to remove the bubbles.
Step10:Put the batter on the baking net. Bake it for 25 minutes. Then put it on the fire for 120 degrees. Put it on the fire for 140 degrees. Bake it for 30 minutes. Like surface coloring can be added 180 degrees for 3 minutes. After turning off the fire, keep simmering in the oven for 30 minutes. Take out the mold. Do not need to turn it upside down. Cool it in the cooling rack. Refrigerate it for more than 4 hours or eat it overnight.
Cooking tips:1. Old yogurt and eggs need to be refrigerated in advance. 2. I like to add fine granulated sugar at one time. One picture is convenient. Two think it's not too different from grading. It's just a personal preference. 3. My six inch mould is 8% full after baking and 5% full after product retraction. 4. After cold storage, the sour taste of yogurt will disappear. It will become very sweet note - take water as an example. 5g = 5ml = 1 teaspoon = 1 teaspoon. There are skills in making delicious dishes.
