50 grams of butter, 200 grams of yogurt, 70 grams of sugar, 4 eggs, 45 grams of low-gluten flour, 25 grams of corn starch and a few drops of white vinegar.

working methods

1. Oil and powder the mold and put it in the refrigerator for cold storage.

2. Butter melts in water.

3. Add yogurt and mix well.

4. Add the egg yolk several times and stir well.

5. Add 4 eggs in total.

6. Sieve the powder and mix well with a rubber spatula to form an egg yolk paste.

7. Add a few drops of white vinegar to the egg white and stir to 9.

8. Add the egg yolk paste into the egg white paste for three times, and quickly stir evenly with a rubber scraper.

9. Pour the batter into the mold and knock a few big bubbles on the table.

10. preheat the oven, take a water bath on the penultimate floor, 160 degrees for 50 minutes, and then turn to 170 degrees for 20 minutes.

1 1. After cooling slightly, demould and refrigerate.

skill

Tips:

1, the operation steps of this cake are almost the same as those of light cheesecake, so the demoulding is the same. Cake demoulded after cold storage is easy to shrink and unsightly.

2. Stir the batter quickly to avoid protein defoaming.

3. Frozen cake tastes better!

There are two kinds of water baths. One is to put the mold directly in a baking tray filled with water, and the outside of the movable bottom mold should be wrapped with tin foil. The other is to put the baking net on the baking tray filled with water and put the cake on the baking net.