How to make a yogurt cake, which is delicious without meat, tastes soft and melts in the mouth? I haven't bought any cakes at home since I entered the pit of baking cakes. I made all the cakes and toast that my family ate. My friends often let me dry all kinds of cakes in my circle of friends and drool. Every time we meet, my friends will ask me curiously, who will eat the cake made every day? Because I haven't gained weight for so many years, I can still keep such a slim figure. Everyone thinks that although I made it, there is no doubt that I didn't eat it. How else would I gain weight?

Not to mention, my daughter is not at home, and my husband doesn't like sweets. Most of the cakes I make are in my mouth. I like eating cakes made by myself best. It's hard to quit, and I don't want to quit. If one day I am so fat that I must lose weight, I can refrain from eating dinner, mala Tang and mutton kebabs, but I can't give up breakfast and enjoy my own cake. I would rather run twice a day in order to get a good cake than give up this blessing in order to lose weight. That's also the choice of eating goods.

Cake does have an irresistible style, but it is discouraged because of its high-calorie food. Today, taro will share with you a delicious cake that is not easy to gain weight after eating. Love to eat cake, afraid of gaining weight. This yogurt cake is your welfare! It has the appearance of cream cheesecake, the freshness of yogurt, and the super delicate and moist taste. The mechanism is more delicate and soft, and the entrance is instant. I can't eat enough!

This yogurt cake tastes softer than ordinary protein and tastes sour and sweet. You will like it. The key is that the cake made of yogurt has low calories and does not gain weight to alleviate hunger. It's a girl's favorite.

Today, I will teach you how to make this yogurt cake. You must try. The following is how to make yogurt cake. Let's have a look ~ Yogurt cake ingredients: 2 raw eggs, 20g cooking oil, yoghourt 100g, 20g low-gluten flour, corn flour 15g and 20g sugar. Exercise:

Step 1: Oil and powder the cake crusher, and lay a piece of tin foil at the bottom for later use. Separate the eggs in two clean bowls, without water or oil. Add cooking oil to the egg yolk and stir well. Add yogurt. Stir well. Sift in the evenly stirred low-gluten flour and corn flour. Draw the word "Z" and mix it together. Add a small amount of white rice vinegar to the egg white, beat it with an egg beater until the fish eye bubbles, and add sugar for three times. Beat until it is close to the hard foaming state. Take one-third of the beaten egg whites and mix well. Don't mix them together.

Step 2: Pour the batter into the remaining egg whites and stir well. The electric oven is set to 120 degrees 7 minutes in advance. Pour the batter into the grinder, and then put the grinder into the baking tray. Put the baking tray in a high-temperature oven and add 3 cm of boiling water. Select the left and right sides to bake, 120min for 70 minutes.

The yogurt cake is baked. Baked cakes can be eaten while they are hot or put in the refrigerator. Personally, the cake tastes better after refrigeration! It's super simple, and beginners can succeed once. Delicate and delicious, very delicious. You also have a look. Tip: put water in the baking tray, which is called water bath method. When doing this, the temperature of water during baking is not easy to reach 100 degrees, so the cake is not easy to dry bake, and it will remain moist, making the cake softer and more delicate.