Pumpkin Seed Yogurt Cake (6 inches) Recipe

Pumpkin seeds Sour creamEggsCake (6 inches) is a nutritious and delicious side dish, with simple preparation. Cooking Network The editor will provide a detailed introduction to the simple preparation of Pumpkin Seeds Yogurt Cake (6 inches). Pumpkin Seeds Yogurt Cake (6 inches)

Ingredients Introduction Main ingredients:

Low-gluten flour (50 grams)

Corn starch (20 grams) Eggs (3 pieces) Auxiliary materials:Sugar (40 grams), yogurt (150 grams), pumpkin seeds (25 grams) Lemon juice (a little)

Pumpkin Seeds Yogurt Cake (6 inches) preparation steps:

Prepare the ingredients and weigh them separately.Separate the egg yolks from the whites, placing them in different dishes (the dish for the whites must be oil-free). Mix the yogurt into the egg yolk mixture.

Sift the low-gluten flour into the egg yolk mixture and stir with a hand mixer until uniform.

Prepare the egg yolk batter.

2.Add 1/3 of the sugar and 5 drops of lemon juice (or white vinegar) to the egg whites. Using an electric mixer, start at low speed to form initial patterns, then increase to high speed until stiff peaks form that can hold a small hook when lifted. Fold in 1/3 of the whipped egg whites into the egg yolk mixture gently.

Add the remaining whipped egg whites and fold them in gently.

Grease the bottom and sides of a 6-inch mold to facilitate removal.Pour the mixed batter into the mold, tapping it lightly to remove any large bubbles (do not add pumpkin seeds yet as they might sink).Preheat the oven to 150 degrees Celsius and bake for 5 minutes. Remove and sprinkle with pumpkin seeds. Continue baking for another 45 minutes.

After baking, allow it to cool, then refrigerate for more than 5 hours before removing from the mold.

Finally, we are done!Tips: Adjust the baking temperature and time according to your oven.Vinegar Using an electric whisk on low speed, whip the whites to form initial wrinkles, then add the remaining sugar and continue whipping on high speed until peaks can be drawn out with the whisk.

7. Add 1/3 of the prepared yolk mixture to the egg white foam,gently folding it in. 8. Add the rest of the egg white foam and fold gently until combined.

9. Grease a 6-inch mold to facilitate easy demolding.

10. Pour the mixed batter into the prepared mold, shaking to remove large air bubbles (reserve the pumpkin seeds for now as they might sink to the bottom).

Preheat the oven to 150 degrees before baking for 5 minutes, then remove and sprinkle with pumpkin seeds.

11.Continue baking for an additional 45 minutes. After baking is complete, allow to cool, then refrigerate for more than 5 hours before demolding.

12. Finally, the task is completed!

Tips:

Adjust the baking temperature and time according to your specific oven.

1Tips:

Adjust the baking temperature and time according to your oven's actual conditions.