How to make yogurt cake (8 inches)

A good diet is directly related to our health. It is easy to eat out, but health is not guaranteed. Therefore, even if we have limited time, we might as well make some simple dishes at home. The method of yogurt cake (8 inches) is very simple and can provide the body with a variety of nutrients it needs.

1. Prepare ingredients

2. Separate the egg white and egg yolk and place them separately

3. Pour the egg yolk into the yogurt

4. Stir well

5. Mix the ordinary flour and corn starch and sift into the egg custard.

6. Stir until there is no dry powder (do not stir too much to avoid gluten formation)

7. Add a few drops of white vinegar (lemon juice is also OK) to the egg white, and beat with an electric whisk at low speed until fish-eye bubbles appear.

8. Add one-third of white sugar and beat at high speed until the foam is fine and the volume is twice the original

9. Add one-third of white sugar and continue to beat at high speed until the egg white paste has ripples.

10. Finally, add one third of white sugar and beat at low speed until wet foam is formed and a small curved groove is visible when the whisk is lifted.

11. Preheat the oven to 150 degrees for 10 minutes. Take one-third of the meringue and add it to the egg yolk paste, stir up and down to mix well

12. Take another one-third of the meringue and add it to the egg yolk paste, stir up and down to mix well.

13. Then pour all the egg mixture into the meringue bowl.

14. Stir evenly

15. Take out the 8-inch removable bottom mold, put the oil paper under it and put it into the mold, and flatten the surrounding paper.

16. Pour the cake batter in and shake it up and down to remove the bubbles.

17. After the oven is preheated, place the baking tray at the bottom of the oven and fill it with water.

18. Place the cake mold into the baking pan

19. Adjust the upper and lower heat to 180 degrees and bake for 20 minutes

20. Adjust the upper and lower heat to 160 degrees and bake for 30 minutes.

21. Take out the cake as soon as the time is up

22. Lay flat for three minutes, the cake will shrink and automatically demould.

23. Place an empty bowl underneath, put the mold on the empty bowl, the movable bottom will automatically lift up, and take out the cake.

24. Let cool, cut into pieces and serve

25. Refrigerate for three hours before eating, it will feel like eating ice cream, refreshing and not greasy, it is definitely the best cake.

26. Another one

We have no way of knowing where the food in the restaurant comes from, and hygiene may not be guaranteed. The method of making yogurt cake (8 inches) is simple, and you can ensure hygiene by making it yourself.