Polish Yogurt Cake
The outer skin is slightly crisp with a little toughness, and there is a lot of yogurt and cheese in the middle. The cheese feels thick and fresh, not greasy. When cutting yogurt cheese crazy overflow, milk whirring taste really good! Happiness burst!
Food Ingredients
Polish Cake Body
Butter
60g
Eggs
135g
medium gluten flour
80g
Milk
65g
Water
65g
Fine granulated sugar
15 grams
Salt
1 gram
Yogurt cheese filling
Yogurt
30 grams
cream cheese
40g
light cream
80g
Fine granulated sugar
9 grams
Step
1
Prepare the raw materials first.
2
Heat the milk, water, caster sugar, salt and butter until the butter has melted and bubbled.
3
Off the heat, add the sifted flour and mix quickly into a mass.
4
Heat again and stir well to make the dough completely gelatinized.
5
Add egg liquid to the dough in several times and stir until the egg liquid is completely absorbed.
6
The state of the batter is that the scraper is lifted and hung in an inverted triangle.
7
Pour the batter into the mold and dip your thumb into water to slightly smooth the surface.
8
Bake at 190 degrees for 15 minutes. Turn to 170 degrees for another 15 minutes.
9
Take out to cool and make yogurt cheese filling.
10
Mix the cheese and yogurt well, add to the cream and beat.
11
Cut the cake into upper and lower slices and spread yogurt cream evenly in the middle.
12
Refrigerate for 2 hours, remove and sprinkle with moisture-proof powdered sugar.
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