By Salt 巘
No Oil Yogurt Asian Cake
10 steps
Prep:1hCook:1h 5min
Just bought a bunch of yogurt in the refrigerator, just give my mother-in-law a new taste, try my oil-free yogurt cake~ baked it in a cheese mold, and then put it in a plastic box, it's just the same as the cheesecake bought outside, haha! There were also some small cupcakes, which I drizzled with yogurt and added with mango pulp, which became another delicacy that my cousins loved!
Updated at: Thu, 17 Aug 2023 05:34:33 GMT
Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
14
Moderate
Nutrition per serving
Calories218.6 kcal (11%)
Total Fat6.3 g (9%)
Carbs22.7 g (9%)
Sugars15.6 g (17%)
Protein17.8 g (36%)
Sodium89.7 mg (4%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
Instructions
Step 1
I use large egg shell to separate the eggs
Step 2
Add 250g of yogurt to the egg yolks and stir well
Step 3
Sift the stirred egg yolk liquid into low-gluten flour and cornstarch (millet flour)
Step 4
Cut and mix into a particle-free paste
Step 5
Put the egg whites in an oil-free and water-free container, and there should be no little egg yolk liquid. Add a few drops of lemon juice to it
Step 6
Beat caster sugar in mix in three times
Step 7
Beat until rigid foaming
Step 8
Cut the white foam and egg yolk paste up and down and mix well
Step 9
Pour the batter into the mold and shake it a few times to create large bubbles
Step 10
Immediately drop into the preheated oven to prevent precipitation, heat at 160 degrees for 65 minutes, then adjust to 170 degrees and bake for 5 minutes (put a plate of boiling water at the bottom of the oven, and put the baking net on the penultimate layer)
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