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Yogurt cake｜Cooking See's recipe transcription

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쿠킹씨 Cooking See

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Ingredients

egg : Three
(A)塩 : 1g
(A)プレーンヨーグルト : 260g
(A)レモン果汁 : 8g
(B)薄力粉 : 35g
(B)コーンスターチ : 10g
砂糖 : 65g
バニラエッセンス : 3g

Time required

80minutes

Procedure

1) Prepare the eggs 00:38
Divide the egg into yolk and egg white.
2) Make dough 00:54
Put egg yolk and (A) in a bowl and mix well with a whisk.
Sift (B) and mix well.
Put egg whites in another bowl and mix with a hand mixer.
Add sugar in 3 portions and whisk each time.
Add vanilla essence and mix at low speed with a hand mixer.
Put the beaten egg whites in a bowl containing the dough in 3 portions and mix with a whisk each time.
3) Put the dough in the mold 05:37
Put 2 in the mold with the parchment paper.
Mix in a circle with a toothpick to blend the surface.
Lightly tap the mold to remove the air.
Put in a vat and pour hot water (outside the amount).
4) 生地を焼く 06:18
オーブンで150度20分焼き、温度を下げて140度40分焼く。
5) 仕上げる 06:23
型から取り外す。
お好みのサイズに切り分け、お皿に乗せる。

Point

・ Recipe for soft souffle yogurt cake.
・ No baking powder is required.
・ Lemon juice and vanilla essence may be omitted if you like.
・ When whipping egg whites in step 2, whisk until horns are formed.
・ Remove air bubbles by tapping the mold lightly in step 3 to remove air.
・ Preheat the oven at 150 degrees.
-Uses a round shape with a bottom that can be removed.