[Food Lab] | Chiffon cake | Yoghurt cake | Waist reduction | Crack | Pudding layer 

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Today I will share with you how to make yogurt cake. There are many video tutorials on yogurt cake online, and they are all successful cases. There is no failure. When I started to make it, my dear, why does it feel so difficult? Some cracked, some shrank, and there was a pudding layer. I have made almost 10 cakes, and the most common problem is the pudding layer. There are so many video tutorials on the Internet, but none of them say that yogurt cake is difficult to make, and none of them explain how to solve the problem of pudding layer. They all film the making process. , and then it's over.
Fortunately, there were a lot of problems when I was doing it. Otherwise, I wouldn't know how to deal with these problems. After struggling a lot, I finally solved all the problems and made one that didn't crack, shrink, or have any problems. Yoghurt cake with pudding layer. Yogurt cake tastes very refreshing, dense, moist, melts in the mouth, and is relatively low-fat. If you also like it, but you also encounter many problems in making it, then you must save this video today. I hope you can save it. Today’s video can help you solve the problem. Making light cheese cake has the same problem as yogurt cake. If you make light cheese, a pudding layer will appear. You can try baking one using the baking mode introduced in my video.
recipe:
Yogurt cake: 3 eggs, 50g sugar, 160-180g thick yogurt (if it is commercially available thin yogurt, use 80-100g), 35g low-gluten flour, 10g cornstarch, 1g salt, lemon zest 1 piece (optional)
Baking mode one: Bake at 130-150 degrees for 70-90 minutes, and finally adjust to 170 degrees for coloring according to the situation.
Baking mode two: Bake at 170 degrees for 30 minutes, then lower the temperature to 110-130 degrees and bake for about 90 minutes. Finally adjust the color to 170 degrees according to the situation