How to make yogurt cake (water bath method)

What is life? Life is a mixture of all kinds of feelings. Eating is an issue that common people are concerned about. How to eat well and eat deliciously? Cooking by yourself is the happiest thing. Learn a few simple dishes and make a few of them after get off work. Let’s learn how to make yogurt cake (water bath method).

1. Prepare all ingredients and weigh the proportions. Eggs, sugar, yogurt, low-gluten flour, lemon, salt, butter. I use a six-inch mold. You can adjust the ratio according to your own mold.

2. Separate the egg yolks and egg whites and place them in two large bowls. Melt butter at room temperature.

3. Pour yogurt into the egg yolk and add a little salt. Salt can reduce the sweetness of the cake, and at the same time increase the gluten structure, making the cake texture more elastic and less easy to fill during baking.

4. Use a manual egg beater to stir evenly.

5. Sift the flour in. The sifted flour is not easy to form lumps.

6. Use a manual egg beater to stir the dough up and down until there are no lumps.

7. Add a slice of lemon juice to the egg white, mainly to neutralize the alkalinity of the egg white. If you don't have lemon juice, you can use rice vinegar or tartar powder. Acid can help egg whites beat more easily and more steadily, and the foam will not disappear easily.

8. Add half of the white sugar.

9. Beat the egg whites with an electric whisk until white bubbles form, then add the remaining granulated sugar.

10. Continue beating until wet foam is formed, that is, the egg whites are beaten until there are more and more small bubbles, like snow-white foam like fresh cream. Lift the whisk and the tip of the egg white foam should droop with a large curved hook.

11. Mix some egg whites into the batter. Mix evenly by turning over.

12. Pour the mixed batter into the remaining egg whites.

13. Stir evenly using the up and down stirring technique until there are no small bubbles.

14. Preheat the oven to 150℃ in advance and apply a layer of butter evenly on the bottom and inner wall of the light cheese mold.

15. Pour the mixed batter into the mold.

16. Shake vigorously a few times to shake out the large bubbles.

17. Place the mold on a baking tray, add cold water to the baking tray, place it on the lower layer of the oven, and bake at 150℃ for 60 minutes. Add as much water as possible to avoid drying out due to overheating during baking. (Pay attention to the changes in the cake in the oven and adjust the baking time and temperature according to your own oven)

18. The baked cake does not need to be turned upside down to cool. Just leave it to cool normally. After a few minutes, the cake will separate from the inner wall of the mold by itself. Just demould by hand.

19. The yogurt cake fills the house with fragrance right out of the oven, and becomes smoother and more delicious after being refrigerated.

20. Pinch it with your hands, it feels very soft and a little moist.

21. Yogurt cake is refreshing and smooth, with a delicate texture and a moist taste.

When cooking yogurt cake (water bath method), pay attention to the seasoning. After adding soy sauce, do not add too much salt, otherwise it will affect the taste.