In the last recipe, I wrote about my own method and experience in making Greek yogurt at home, and I got a lot of feedback from my friends. (For those who need to review the method of making Greek yogurt, please click [Multiple pictures] Delicious Greek yogurt is easy to make at home-with 3 different homemade yogurt methods ) Among them, many friends asked me in WeChat, can I make yogurt again? Write a recipe for a cake made with Greek yogurt. Everyone knows that the way to eat Greek yogurt is more casual, and the matching patterns are also very rich. In fact, making cakes with Greek yogurt is not difficult. The taste after making it is very good. It is delicate, light, and soft, with a texture similar to light cheesecake, and it also has the unique fragrance of Greek yogurt. It can be said that Greek yogurt cake can really give people a sense of surprise!
Well, now I will share with you my usual method of making cakes with Greek yogurt for your reference. I hope everyone can use their own Greek yogurt to make delicious cakes! The raw materials are as follows: 50g egg yolk; 120g egg white; 120g Greek yogurt; 30g unsalted butter; 50g water; 30g low-gluten flour;
For the specific production process steps and precautions, please read carefully below. 1 Add the egg yolk to the Greek yogurt in 2-3 batches, mix well.
2. Be careful not to add the egg yolk to the Greek yogurt all at once, it must be added in portions. This will allow for smooth and even mixing.
3. After adding the egg yolk and stirring well, add water and stir well.
4. Add the melted butter into the egg yolk yogurt paste, and stir well while adding.
5. Sift in the low-gluten flour and mix well with a hand mixer. During the stirring process, remember to turn the pot several times, the stirring force can be slightly stronger, and do not keep stirring in one direction.
6. The egg yolk yogurt paste that has been stirred is uniform, smooth and shiny, without flour particles. After making the egg yolk yogurt paste, set it aside for later use.
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7. Next, beat the egg whites to make meringue. Add 2 drops of lemon juice to the egg white, add fine sugar in 3 times, and beat with an electric egg beater. (Adding sugar is generally arranged in this way: add 1/3 for the first time when coarse bubbles appear, add 1/3 for the second time when fine bubbles appear, and finally add 1/3 when the foam is fine. For your reference .) Note that after the meringue appears, stir at a low speed and observe while beating. Use the head of the egg beater to pick up the meringue. If the meringue hangs on it, the length is about two to three fingers, and the meringue can pull up the hook. As shown below. (The meringue of the yogurt cake should not be beaten to a dry foaming state like the chiffon cake.)
8. Mix egg yolk batter and meringue. First take 1/3 of the meringue and add the egg yolk yogurt batter, mix well with a spatula. (When you start mixing with a spatula, you need to mix it by cutting and mixing) Then add the remaining meringue and mix well with a spatula. Use the method of mixing until the whole cake batter is even and fine.
9. Baking in a water bath: Wrap the bottom of a 6-inch loose-bottom mold with 2 layers of tin foil, pour the cake batter into the mold, shake out large air bubbles, and heat water in the baking tray to about half the height of the cake mold.
10. Preheat the oven, set the middle layer to 150°C for 60 minutes. NOTE: Just to reiterate, and to emphasize, individual ovens have different temperatures and heat dissipation rates, here are the temperatures and times for my oven! ! ! When you actually operate, you must adjust it according to your own oven. After the surface of the cake is colored in the middle, it should be covered with tin foil to prevent the color from being too heavy.
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11. After baking, let cool and unmould.
12. Cut a piece and eat it quickly! Is it a bit of a light cheesecake feeling? The taste is really delicate, smooth and light! When I ate it, I also paired it with a little Greek yogurt. Wow, the taste can't be better, it's so good!
Tips: The more thoroughly the Greek yogurt whey used in the ingredients is filtered, the more intense the taste of the final cake will be.
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