How to make Pumpkin Seed Yogurt Cake (6 inches)

Although eating out can save a lot of trouble, food hygiene cannot be guaranteed after all. It is not worth it if it harms your health. Therefore, it is necessary to learn to cook at home. The recipe of Pumpkin Seed Yogurt Cake (6 inches) is very simple and you can learn it quickly even without any basic knowledge.

1. Prepare the ingredients and weigh them separately.

2. Separate the egg yolk and egg white and put them into plates respectively (the plates for egg white must be free of water and oil).

3. Add egg yolk to yogurt and mix well.

4. Sift the cake flour (low-gluten flour) into the egg yolk milk and stir evenly with a manual egg beater.

5. Stir into egg yolk paste and set aside.

6. Add 1/3 fine sugar and 5 drops of lemon juice (if you don't have lemon juice, add 5 drops of white vinegar) to the egg white and beat with an electric whisk at low speed until the texture begins to form. Then add the remaining sugar and beat at high speed until the foam can be pulled into small pointed curved hooks when the whisk is lifted.

7. Add 1/3 of meringue to the egg yolk paste and mix well.

8. Add the remaining meringue and mix well.

9. Apply a layer of oil on the inner wall and bottom of the 6-inch mold to facilitate demoulding.

10. Pour the mixed egg paste into the mold and shake out the large bubbles (don’t put the pumpkin seeds in yet, otherwise they will sink to the bottom)

11. Preheat the oven to 150 degrees, bake for 5 minutes, take out and sprinkle with pumpkin seeds.

12. Continue baking for another 45 minutes.

13. Let it cool after baking, put it in the refrigerator for more than 5 hours, and then take it out of the mold.

14. Finally it’s done!

It can be said that diet has a great impact on health and should not be taken carelessly. The method of making Pumpkin Seed Yogurt Cake (6 inches) is very simple and suitable for most people's tastes.