Chinese Food
Yoghurt light Cheesecake
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Love is locked in autumn after the summer. I feel better after the winter. Hey, the sky after the rain. The rainbow appears to set off a blue sky. I am clear after a heavy rain. It's the sun washed in the spring rain. Every winter brings loss. How hurt is it. Then suddenly I can understand the shape of the cloud Delicate taste like these exquisite lyrics
Cooking ingredients
Cooking Steps
Step1:Add 100g yoghurt, 10g corn oil and 10g white sugar to 2 egg yolks and stir well without particles
Step2:Add 10g corn starch and 30g low gluten flour, and continue to mix well
Step3:Add 20g white sugar to 2 egg whites and beat them with electric beater until they don't flow down in the inverted basin
Step4:Take 1 / 2 of the egg white and add it into the yolk paste, cut and mix well
Step5:Add the remaining egg white. Continue to cut and mix
Step6:Pour the cake paste into a 6-inch mold. Shake it to produce bubbles. Put a layer of tin paper on the next layer
Step7:Preheat the oven. Put a baking tray on the lower layer. The water in the tray is about 1cm deep. Put a baking rack on the middle layer. Put the cake mold on the baking rack. Bake at 120 ℃ for 80 minutes. The surface is yellowish
Step8:After baking, take out the cake after it returns to room temperature. Demould
Step9:Finished drawings.
Cooking tips:There are skills in making delicious dishes.
