Chinese Food
Small fresh yogurt lemon cake (3 eggs, 6 inches)
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Once in a while, I saw the recipe of yogurt cake. I made it by myself. I found it was really the taste of cheese cake. So I began to suspect that the cheesecake sold outside is nothing more than yogurt cake. We can know how expensive the cream cheese is. If we only sell a dozen cheesecake, we will lose money? The common Yoghurt Cake only has yoghurt. I added lemon chips this time. When I came out of the oven, I smelled the fragrance of lemon. It's very small and fresh
Cooking ingredients
Cooking Steps
Step1:Prepare a 6-inch round mold. Cut the oil paper into a circle about 1cm larger than the bottom of the mold. Put it on the bottom. (this is for the good demoulding at the back. There's no need to put oiled paper on the side, because the cake will shrink a little when it's cooled.)
Step2:Sift the flour and corn starch twice for use.
Step3:Soak the lemon peel in hot water for 3 minutes. Use a fine hole chipper to peel 1 lemon peel. Be careful not to peel the white part. It will be bitter. Only the yellow part is OK.
Step4:Add lemon chips to the yogurt.
Step5:Then add the yolk.
Step6:Then add the powder and mix it into a uniform state without dry noodles. Because there are lemon chips in the batter, the batter is not very smooth and normal.
Step7:Add lemon juice or white vinegar to the egg whites. Beat with electric egg beater. Add sugar in three times until the curved hook appears when lifting the egg beater.
Step8:Remove one-third of the protein and mix well with the previous yolk paste.
Step9:Pour the mixture in 8 into the remaining protein. Mix evenly by turning, cutting and mixing until no white protein can be seen. Do not draw circles and stir. The protein will defoamer.
Step10:Pour the mixed 9 into the mold. Put the mold with both hands on the place 10 cm away from the table top and drop the mold onto the table top. Eliminate the bubbles. Then use a toothpick to row around the top and bottom of the batter for several times to eliminate the big bubbles.
Step11:Put the mold in the preheated oven. Bake at 150 ℃ for about 40 minutes. Water bath - the bottom mold adopts the way of putting water in the bottom baking pan and cake in the middle baking rack.
Step12:When you see that the surface of the cake starts to color, you can place a piece of tin paper to prevent over coloring. (it's better to face the food with the matte side of tin paper
Cooking tips:Tips. Please pay attention to the ingredients - a 6-inch portion (the height of the cake is more than two-thirds of the mold). The oven temperature and time - 150 ℃ 40 minutes water bath method - the bottom mold uses the bottom plate to drain water and the middle grill to place the cake. Tips - Cake does not shrink or collapse - do not take out the oven immediately after baking. Let it cool to room temperature and then take out. Demoulding skills - refrigerators. Natural demoulding. About the problem of cracking - many people say that the cake will crack when it is made. In fact, it's the same as Qifeng cake. Cracking doesn't mean failure. What I made will also crack. My picture is the bottom of the cake. So don't get me wrong about how I made it so perfect. Hehe ~ if you still want to insist on making it crack free, I suggest you reduce the consumption by one third. Only eggs It's not a big time to make a cake that doesn't crack. (personally
