酸奶蛋糕: 轻盈如云~不开裂的诀窍都在这儿 How to make a perfect soft yogurt cake without cracking?

Описание: 怎样用最普通的平炉烤箱做出一款内外兼修的酸奶蛋糕？原料配比, 蛋白打发程度，模具的选择，以及烘烤的温度和时间，每一个环节都是你通向成功或失败的关键一步。
How to use the most ordinary flat oven to make a perfect yogurt cake both inside and outlooking? Proportion of ingredients ,degree of egg white whisking, the choice of mold and baking paper , temperature ,times, every step is a key step to success or failure.

鸡蛋3只 ( 蛋黄 约55g ; 蛋清 约100g​)
白砂糖 50g
无糖浓稠酸奶 250g
​低筋面粉 35g
玉米淀粉 15g
香草精 3g
Three eggs (egg yolk about 55g; egg white about 100g​)
Sugar 50g
Sugar_free thick yogurt 250g
​Cake flour 35g
Corn starch 15g
vanilla extract 3g

我的烤箱容积为是38升, 供您参考。
水浴盆放入烤箱内最底层，保持烤箱内的真实温度为120℃，保持这个温度烘烤60分钟，再让蛋糕在烤箱内冷却至少十分钟后取出蛋糕。 让蛋糕在常温环境中晾凉，之后放入冰箱冷藏8~12小时后食用
温馨提示: 因每家的烤箱型号容量和加热管分布等都有所不同，请根据您烤箱特点合理调整烘烤时间和温度。
My oven is 38L for your reference.
Put the water bath to the bottom of the oven, keep the real temperature in the oven at 120℃, bake at this temperature for 60 minutes, then let the cake cool in the oven for at least 10 minutes and remove the cake. Cool the cake at room temperature and refrigerate for 8~12 hours before eating.
Warm Tip: For each oven model capacity and heating tube distribution are different, please adjust the baking time and temperature according to your oven's characteristics.


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