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80minutes
Open a bag of unsweetened yogurt and use a paper towel folded at four right angles as a lid, then secure with a rubber band.
Place upside down over a glass and place in the refrigerator to drain for 24 hours.
Put step 1 into a bowl and mix with a rubber spatula to break down any lumps, then mix until smooth.
Add granulated sugar and stir until dissolved.
Add room temperature eggs one at a time, then cream, then cornstarch, mixing well after each addition.
クッキングシートを敷いたパウンドケーキ型に生地を流し入れ、軽く持ち上げて落とすを2～3回繰り返し空気を抜く。
天板に乗せたら、天板にお湯(分量外)を入れ170度に余熱したオーブンで60分蒸し焼きにする。
焼き上がったら粗熱を取り、冷蔵庫の1晩冷やして完成。
・The amount given is enough for one 18cm pound cake mold.
- Mixing in unsweetened yogurt will make it difficult to drain, so drain without mixing.
- For 800g of unsweetened yogurt, around 340g after draining the water should be just right.
・Medium-sized eggs are used.
・Let the eggs return to room temperature.
- Granulated sugar can be substituted with white sugar, brown sugar, or artificial sweeteners.
・We recommend using animal-based fresh cream.
*Time required to drain and cool in the refrigerator is not included in the cooking time.
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