Today baking souffe cake. I can't cut the cake yet... it's because the cake is still very soft, it need to be stored in the fridge for few hours until the cake is set.
今天烤苏芙蕾蛋糕。我还不能切蛋糕...这是因为蛋糕仍然很软，需要将其存放在冰箱中几个小时，等到蛋糕体比较凝固为止。
Chocolate Yogurt Souffle Cake巧克力酸奶苏芙蕾蛋糕
Ingredients材料: ( 7" mould模具)
200g Greek yogurt 希腊酸奶
35g Sugar糖
3 Egg yolks蛋黄
100ml Chocolate Milk or plain milk巧克力牛奶或纯牛奶
20g Cake flour蛋糕粉
10g Corn starch玉米淀粉
10g Cocoa Powder可可粉
1 tsp Lemon juice or white Vinegar柠檬汁或白醋
3 Egg White蛋清
25g Sugar糖
Method：
1. First, stir the yogurt and sugar evenly.
2. Add the egg yolks and mix well.
3. Sift in all flour ingredients, mix well.
4. Add in milk, mix well and set aside.
5. Prepare the egg white by adding lemon juice, and beat the egg white at high speed.
6. Add in sugar and beat until soft peak form.
7. Mix in beaten meringue into the egg yolk batter in 3 batches and mix well.
8. Pour into the prepared cake pan and tap twice on the counter top to release bubbles and place in the preheated oven.
9. Water-bath bake at 180℃ for 15 minutes, remove from oven, sprinkle some chocolate chips on top the cake, then put into oven again, turn to 160℃ and bake for 35-45 minutes.
10. Allowed the cake to cool in the pan, then store in the fridge and chill for 2-3 hours. Chill the cake until firm before cutting it.
方法：
1.首先，将酸奶和糖搅拌均匀。
2.加入蛋黄并搅拌均匀。
3.筛入所有面粉成分，混合均匀。
4.加入牛奶，搅拌均匀后放一旁待用。
5.准备蛋白部分，加入柠檬汁，然后高速打蛋清。
6.加入糖并搅拌直至形成软峰。
7.将打好的蛋白霜分三批混入蛋黄糊中，并充分混合。
8.倒入模具中震出气泡， 放入预热好的烤箱。
9.水浴法在180℃下烘烤15分钟，将其从烤箱中取出，在蛋糕上撒上一些巧克力豆，然后再次放入烤箱，转至160℃并烘烤35-45分钟。
10.让蛋糕在模具中冷却，然后存放在冰箱中并冷藏2-3小时。冷却蛋糕后再切。
Happy Baking!
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