How to make yogurt cake
In the past 10 days, yogurt cake has soared in popularity on social media and food platforms, becoming a new favorite in home baking. This article will combine hot topics on the Internet to introduce you in detail how to make yogurt cake, and attach structured data to make it easy for you to get started.
1. The popular trend of yogurt cake
According to recent data, searches for yogurt cake have increased by 65% year-on-year, and are especially popular among young people. The following are hot topics related to yogurt cake in the past 10 days:
| hot topics | Number of discussions (10,000) | Main platform |
|---|---|---|
| Low-calorie yogurt cake | 12.5 | Xiaohongshu, Weibo |
| No-oven yogurt cake | 8.7 | Douyin, Bilibili |
| Greek yogurt cake recipe | 6.3 | Go to the kitchen, Zhihu |
| Reasons why yogurt cake failed | 5.1 | Baidu Zhizhi, WeChat public account |
2. Steps of making yogurt cake
1. Prepare materials
| Material | Dosage | Remarks |
|---|---|---|
| yogurt | 200g | It is recommended to use thick type |
| eggs | 3 | room temperature |
| Low gluten flour | 50g | Sieve |
| fine sugar | 40g | Can be adjusted according to taste |
| corn oil | 30g | or melt butter |
| lemon juice | 5g | Optional |
2. Production steps
Step 1: Mix wet ingredients
Mix the yogurt and corn oil and stir well, add the egg yolks and continue stirring until completely combined.
Step 2: Process the protein
Add lemon juice to the egg whites, add fine sugar in three batches, and beat until wet peaks (lift the egg beater to have a small curved hook).
Step 3: Mix the batter
Add the sifted low-gluten flour to the egg yolk batter and mix evenly. Mix 1/3 of the meringue with the batter, then pour it back into the remaining meringue and mix gently.
Step 4: Bake
Pour into the mold and shake gently to remove any large air bubbles. Water bath method baking: preheat at 150℃, bake the middle and lower layers for 50-60 minutes.
3. Frequently Asked Questions
| question | Reason | Solution |
|---|---|---|
| Cake collapses | Insufficient whipping of egg whites/insufficient baking time | Make sure the egg whites are well beaten and extend the baking time |
| Surface cracking | Temperature too high | Lower oven temperature and use water bath method |
| Too wet taste | Yogurt has high water content | Use Greek yogurt or strained regular yogurt |
3. Creative changes
Based on recent popular ideas, you can also try:
1.Matcha yogurt cake: Add 5g matcha powder and mix with red bean paste
2.Chocolate flow version: Put chocolate chunks in the center and bake to form a flowing center
3.No-bake cheese version: Use gelatine sheets to solidify and refrigerate for 4 hours.
4. Nutritional data reference
| Nutritional information | Content per 100g |
|---|---|
| heat | 180kcal |
| protein | 6.2g |
| fat | 8.5g |
| carbohydrates | 20.3g |
| Calcium | 120mg |
Yogurt cake has become a star product in the current baking industry due to its dense taste and relatively healthy characteristics. Whether as afternoon tea or holiday dessert, it can bring a full sense of happiness. It is recommended that novices start with the basic formula and gradually master the skills before venturing creatively.
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