Yakult cake
| Low gluten flour 45g | Eggs (approximately 56 grams in shell) 2 |
| Yakult 50 grams | Xylitol/white sugar 20 grams |
| Lemon juice A few drops | Mold 6 |
Step 1
Separate the egg yolks from the egg whites, and place the egg whites in the refrigerator for later use. Beat the egg yolk with egg beater, add Yakult and stir evenly. Sift in the low-gluten flour, mark "1" or "Z", and stir the paste until there are no particles to obtain a slightly thick egg yolk paste.
Step 2
Start beating egg whites. First add a few drops of lemon juice to the egg whites, then add one-third of the sugar. Beat with an electric egg beater at low speed. When beer-like foam appears, add one-third of the sugar. Continue beating at low speed until the foam becomes fine. Add the remaining sugar and beat at high speed until lines appear on the meringue, and when you lift the whisk, it has small upright corners.
Step 3
Add one-third of the meringue to the egg yolk paste, and mix it into the egg yolk paste by stirring. Pour all the mixed egg yolk paste into the remaining meringue, and use the same stirring technique to quickly mix evenly (the number of times of stirring should not exceed 20 times, as the more times you stir, the easier it will be to defoam).
Step 4
Heat the pan over low heat and prepare 6 molds. I used a muffin cup with the bottom removed. Use a spoon to scoop the batter into the mold until it is 90% full. Pour in 1 tablespoon of water, cover and simmer for 6 minutes. Flip over, pour in 1 tablespoon more water, continue to cover and simmer for 6 minutes (if you are worried about the inside being cooked, you can flip over and add more water, and simmer for 4-5 minutes)
Step 5
Tear open the paper cup, take out the cake, let it cool and sprinkle with sugar. Duangduang’s Yakult cake is ready! Let’s get going! Yakult cake cooking tips
