low gluten flour
|A few drops.|
For your own use: the water bath method for yogurt cake
Separate the egg whites from the egg yolks and refrigerate the whites for a while.
Weigh 300 grams of homemade yogurt, add corn oil to the yogurt and mix well, the yogurt paste will thicken.
2、Add the egg yolks and mix well.
3、Sift in the low gluten flour and cornstarch mixture.
4、Mix evenly with zigzag. Make an egg yolk paste.
Add a few drops of lemon juice to the egg whites, add sugar in several batches, and beat until the degree between wet and dry, that is, lift up the whisk egg whites to raise a small hook.
Preheat the oven to 140°C and prepare a pan of hot water for later.
Mix 1/3 of the egg whites with the egg yolk batter.
Mix the batter with the rest of the meringue, tossing gently and quickly, turning from the bottom of the bowl. Toss one side of the bowl. Until it is completely and evenly coated with no visible yellow yolk batter.
Bake: mold lined with parchment paper. Pour the batter into the mold you will be using and lightly shock any air bubbles to smooth the surface.
Be sure to wrap the bottom of the mold with three layers of foil to prevent water from leaking in.
Place the cake batter in a larger mold and add 2cm or more of hot water to the larger mold. Place in the oven.
Lower middle layer, 135 degrees for 60 minutes.
Turn the oven to 150 degrees for 5 minutes to allow the top to colour.
Turn off the oven and let the cake stay in the oven for another half hour, then remove the parchment paper.