Ingredients
yogurt
110g
Low -gluten flour
40 grams
Cocoa powder
10 grams
egg
2
fine sugar
30
The recipe for oil-free yogurt cocoa cake
- Crack the egg yolk into the yogurt and stir evenly. (Start preheating the oven at 170 degrees Celsius for 10 minutes)
- Sift in low gluten flour and cocoa powder, draw a Z-shape back and forth, turn the bowl 90 degrees in the middle, and stir into a uniform batter.
- Add a few drops of white vinegar to the egg whites, divide into three parts and add granulated sugar. Beat until evenly distributed. If you can pull out the hook shown in the picture, stop and do not hit it too hard.
- Pour the egg yolk batter into the egg white cream three times without excessive stirring to avoid breaking the bubbles in the cream.
- Put the mixed cake batter into a piping bag.
- Squeeze into the paper mold, shake it a few times, remove large bubbles, and place it in the preheated oven. Adjust the temperature to 150 degrees, bake for 15 minutes, and then add 170 degrees for 5 minutes.
- Once the original flavor is roasted until the surface turns golden brown, it can be taken out. Just baked and round, it will shrink when cooled, but it does not affect the taste. It is very soft, like a light cheesecake.
