What to do to make a yogurt cake without vinegar and lemon juice?

You can make a yogurt cake without vinegar or lemon. Today, I will share with you how to make yogurt cake and how to make it!

The ingredients used in yogurt cake are; Yogurt, eggs, glutinous rice flour, sticky rice flour, salad oil.

Edible salt, white sugar.

The first step is to separate the whites and yolks of the eggs, put them in a bowl that is very clean and free of water and oil, and set them aside for later use.

In the second step, we add about 30 grams of white sugar and a box of yogurt to the egg yolk, then add an appropriate amount of salad oil to it, and then sift some of the sticky rice flour and glutinous rice flour into it, and then stir it in a zigzag pattern. This is to make the cake more delicate.

In the third step, we add two tablespoons of white sugar to the egg whites. Keep stirring in one direction, and it is best to have a whisk at home, which saves more effort. Keep beating it until it's three-dimensional.

Fourth, we put one-third of the egg whites in the egg yolk paste we just beat and stir. Stir well in a large circle. After stirring well, add the remaining egg whites and stir again.

Stir them together until you lift the batter and it doesn't drip down, and that's it!

Step 5: Pick up the batter and pour it high into the cake mold. After pouring all the batter into the cake mold, we put it on the table and shake it a few more times to pop the small bubbles out of it. Then cover it with a layer of plastic wrap.

Put a few small holes in it. Place in a steamer to steam. Steam in about 30 minutes.

Finally, when the time is up, we remove the plastic wrap, then put it on the table, shake it a few times, shake out the heat in it, and then turn it upside down, and after cooling, you can remove the mold, and the yogurt cake is made!

In this way, the yogurt cake is made very fluffy and full of yogurt flavor!

You can make a cake without vinegar and lemon juice, and the effect of vinegar and lemon juice is to increase the flavor, and without adding it, it does not have a great effect on the finished product.

Chiffon yogurt cake with white vinegar will have a different feeling, although it is all sour, but the flavor is different.

To make a yogurt cake, there is no vinegar and no lemon flavor, and vanilla extract can be used. The main function is to remove the fishy smell of eggs, in fact, it is okay to leave it alone.

Generally, when making cakes, acidic excipients are used in the egg whites, such as tartar powder, lemon juice, and white vinegar, all to make the egg whites more stable and not easy to defoam. Lemon juice or white vinegar is added at home to make the egg whites more stable and easy to beat.

The main thing to make a cake is to whip the meringue sufficiently, and you have to beat it until it is hard foaming, what is called hard foaming, that is, when you lift the whisk to stand up in the sharp corner. There are not a lot of cakes, and the utilization rate of buying a lemon is not large, I usually use white vinegar instead, or a small packet of tartar powder can be used many times,,。

White vinegar can replace lemon, the main can, because the egg whites need to add acidic things to stabilize the egg whites, the general store is to add tartar powder, you can add lemon juice or white vinegar at home, of course, you can add nothing is also okay, I often play egg whites are nothing to add, you just need to ensure that the basin is waterless and oil-free, and the egg whites are not mixed with egg yolks. The main effect is to remove the fishy smell of the eggs. In the case of no lemon juice, you can put a few drops of white vinegar instead, the effect is the same, if there is nothing, you can also leave it out, it will not affect the taste too much.

White vinegar can be used instead of lemon to make cakes, and its function is to adjust the pH value of the egg white while removing the fish, so that the egg white is easier to bubble and stabilize the beating of the egg white, but the lemon will be more clear than the Ming: the general fresh protein is weakly alkaline, but in practice, it is found that the weakly acidic protein is easier to beat, and the beaten meringue is more stable and more detailed. Therefore, there is a recipe for adding acidic ingredients.

White vinegar has a faint fragrance.

I just made a cake this afternoon, mine also has no lemon, I use white vinegar, because when making cakes, we need to add acidic things such as: tartar powder, egg green stabilizer, lemon juice, white vinegar and so on. It's all about balancing the pH value of the egg white, speeding up the inflation of the egg white and stabilizing the inflation of the egg white, so if you don't have a lemon instead of white vinegar, it doesn't affect, I hope my little advice can help you make a delicious cake.

No, first of all, it is not the same in terms of raw materials, and the taste is definitely different, lemon juice has its unique fragrance, which also adds the unique sweetness of the fruit to the sourness. Whereas, vinegar is fermented, and its flavor is more vigorous and sour. So I advise you not to try this aspect.

No, because there are other additives in the vinegar, and it will taste bad after adding it.

It can be replaced with vinegar, and the food produced in this way is also very delicious, and the taste is also very good, and vinegar can enhance the taste.

Vinegar must not be used instead, lemon juice and vinegar are simply two different things, and the vinegar will break down into something else when it touches some of the contents of the yogurt cake.

It cannot be replaced, because it is just two things, they play different roles, and these two things cannot be regarded as one use.

Of course, you can leave it out, but the taste will be worse, but some people don't like vinegar and lemon juice, so it is just right for appetite.

Of course, if you don't have such ingredients at home, you can also choose not to add them, and you can use other ingredients instead, which can also have a good effect.

Of course not, because then we won't be able to achieve the desired effect, and the taste will change.

If you don't add these things, then it's not called yogurt cake, and if you want to do it, you should prepare these ingredients in advance, not make them on an ad hoc basis, which will not have any effect.

Make a cake without white vinegar and lemon solution:

1. Don't put lemon juice;

2. Add orange juice or orange juice;

3. If you don't have white vinegar at home, you can replace it with ordinary vinegar for stir-frying!

4. When making rice cooker cakes, the reason why lemon juice is added is mainly to remove the fishy smell of eggs, and it also has the effect of increasing the flavor of the cake. Therefore, if you don't have lemon, you can add orange juice, orange juice or vinegar, which can also play a role in removing egg smell and increasing flavor.

There is no vinegar or lime to make yogurt cake, and both can make yogurt cake. Today, I will share with you how to make yogurt cake production methods and processes!

The foods that must be used in yogurt cakes are; Kefir, raw eggs, sticky rice flour, glutinous rice flour, cooking oil, salt, sugar. Separate the whites and yolks of the raw eggs and put them in a bowl that is particularly neat and free of water and oil, and set them aside for reserve.

We add about 30 grams of sugar and a carton of sour milk to the egg yolk, then add an appropriate amount of cooking oil, and then sieve some glutinous rice flour and glutinous rice flour into each, and then mix them in a Z-shaped way. That's to make the birthday cake more detailed.

We add two scoops of sugar to the protein. Constantly mixing in one direction, it is better to have a hair dryer at home, which is more labor-saving. Wear it until it's smooth and layered.

We put one-third of the protein in the freshly made egg yolk paste and mix it. Mix well by drawing a large oval. After mixing well, add the remaining protein and mix again.

Mix them together until you lift the batter and it doesn't fall down!

Then pick up the batter and pour it high into the cake mold. After pouring all the batter into the cake mold, everyone put it on the table and let the conversation shake twice, so that the air bubbles inside it can be shaken out. Then cover the top with a fresh-keeping bag.

Pierce a number of small holes in the top. Pour into a stainless steel steamer to cook. The cooking time is less than 30 minutes.

When the time is up, everyone takes off the fresh-keeping bag, then puts it on the Youchun table, and then shakes it up twice, shocks out the heat flow in it, and then turns it over, and after it cools, it can be molded, and the yogurt cake is made! In this way, the yogurt cake is made with a unique softness and a thick flavor of kefir!

It's okay, you can not add it, add lemon juice or white vinegar when making yogurt cake, it is just to play the role of foaming egg ruined Sun Bai does not eliminate liquid song bubble or less defoaming, so if the fiber embedded chain is not, you can try vanilla extract is also possible.

To make yogurt, eggs, imitation cakes, there is no vinegar and no lemon flavored juice, and you can use vanilla extract. The main function is to remove the fishy smell of eggs, in fact, it is okay to leave it alone. Let's see what others say about the first faction.

You can choose to mix starch and peach juice, but the taste is not so fragrant and may be a little bitter.

When there is a birthday or some important celebration in the family, parents will buy some cakes. But some people like to make their own cakes for their families, especially some yogurt cakes, which are also very popular among children. But when we make some cakes at home, we will encounter all kinds of problems, such as when we want to make yogurt cake but we don't have lemon juice, what should we do at this time?

PreparationFirst of all, we need to know that lemon juice is a very important step in our yogurt cake, so if the lemon does not have lemon juice, we can also think of other ways First we need to do some preparations. We can go and buy some yogurt, eggs, and some glutinous rice flour as well as sticky rice flour. At this time, we need to separate the eggs and egg yolks from the egg whites in a clean bowl and set aside, then we need to add some white sugar to the egg yolks, and a box of yogurt, and then add the right amount of salad oil to it.

And we need to sift some of the sticky rice flour and glutinous rice flour separately and stir them in a zigzag pattern, so that the cake can be made more delicate.

The second thing to do is that we need to add two spoonfuls of white sugar, and the direction of this stirring must be consistent, if there is a hair processor at home, it is more labor-saving. It has been beaten to have a three-dimensional sense and is packed, and the second is that we have to put 1 3 of the egg whites into the freshly beaten egg yolk paste. At this time, we only need to pour what we have just prepared into the cake mold, and then put it in the oven and bake it for 30 minutes.

Or put it in a steamer and steam it for 30 minutes, so that a yogurt cake is ready.

If we can master the method, we can make the yogurt cake delicious even without lemon juice. But we need to continue to explore this method at home, so that we can learn more about making our cakes taste better and our families enjoy them more.

If you don't have lemon juice, you can add a little white vinegar, the taste will not be too different, and the texture is quite good.

If you don't have lemon juice, you can just go outside and buy two lemons, then come back and use the juicer to juice the lemons, or you can squeeze the lemon juice out by hand.

If you don't have lemon juice, you can add some cream of tartar, or you can also add a little white vinegar, both of which can remove the flavor from the cake.

The main purpose of adding lemon juice is to remove the smell of the egg fish and increase the flavor of the cake. Therefore, if there is no lemon, you can add orange juice and lemon juice, which you can't use. Lemon juice only adds flavor to the cake and does not affect the quality of the cake.

To make the cake better, cream of tartar should be added. Lemon juice acts as paper and can eliminate the smell of eggs while making Chi Feng. There is no lemon juice in the house.

In this case, you can also use white vinegar.

However, it is certain that even without lemon juice and careful handling skills, the protein can still be sent to a thin and stable protein cream. Lemon juice is golden. First, add the eggs to the bowl and add a few drops of lemon juice to remove the smell of the fish.

If you don't have lemon juice, you can use white vinegar instead, like me, add 20 grams of sugar and 200 grams of yogurt, which is a kind of ordinary yogurt, very thick yogurt. Mixing white vinaigrette, orange juice or vinegar with flowers can also add flavor to the cake. So, if you don't have lemon, you can add orange juice, orange juice, or vinegar, and you can also remove the smell of eggs and add flavor.

Removing the fish from the eggs and adding white wind vinegar can be substituted for lemon. Its main function is to remove the fishy smell from the eggs, and in the absence of lemon juice, you can drop a few drops of white vinegar during this time, and the effect is the same. If not, it cannot be placed on the cake so that it will not affect the taste of the cake.

Adding a little lemon juice to the cake can remove the flavor of the eggs. If lemon juice is not available, you can also add white vinegar, or substitute vanilla extract. Also, if you don't add it at all, it won't have a significant effect on the taste.

Lemon juice added to paper in the process of making cakes and beating white eggs: vinegar is not lemon-flavored cakes. Lemon juice is added to white eggs mainly to get rid of the eggs.

If you don't have lemon juice, you can add some white vinegar, which has the same effect. The addition of vanilla extract and lemon juice can adjust the pH level of the white eggs, making the white eggs bubble. The recipe for cranberry angel cake made without lemon juice recommends the recipe for authentic cranberry angel family cake made without lemon juice.

Cranberry Angel Cake, which can be made without lemon juice.