Corn Crisp Yogurt Cake

From the initial pound cake to cheesecake, to our corn crisp yogurt cake today, it is simply a process of “on-demand transformation”. His family will never let me down.

The melt-in-your-mouth crumbs are paired with grainy corn, which is sweet and oily and envelops the tip of the tongue, creating a sense of happiness.

Both of them taste sweet and sweet. With moist yogurt, the sweetness and sour are neutralized. It’s absolutely amazing~

The crumbs on the surface are the soul of this cake. Susu does not recommend that you remove them. If you are afraid of high calories, you can reduce the weight slightly.

After learning, you can apply it flexibly to cakes, breads, puffs, muffins, not only to improve the appearance, but also to increase the flavor!

Another important role is the corn kernel. It can have two identities, not only the appearance of the surface, but also the taste of the cake.

So I suggest that you use the corn in the can, it is sweet and moist, the color is better, and it can be used only by absorbing the surface water, which is much easier than fresh corn~

Ingredients

Crisp
Low-gluten flour 50g
Milk powder 5g
20g butter
White granulated sugar 5g

Corn yogurt paste
Thick yogurt 450g
Milk powder 30g
Corn kernels 200g
2 eggs
Corn starch 30g
White granulated sugar 30g

Step

1. Make the crisps first: put 20g butter, 5g milk powder, 5g powdered sugar, 50g low-gluten flour in a large bowl, cut into pieces with a scraper, and rub them into small particles with your hands.
2. Add 30g of granulated sugar to 450g of thick yogurt, stir with a hand-held whisk until it is smooth, then add 2 eggs and mix well

The yogurt should be similar to old yogurt, which is clumpy and non-flowing, which is better shaped and tastes better~

1. 30g cornstarch and 30g milk powder are sieved and poured into the yogurt paste, evenly, then add 200g corn kernels, stir evenly, and the cake batter is just fine
2. Put oil paper into the mold to prevent sticking, then pour the cake batter, and sprinkle crumbs on the surface
3. Put it into the preheated oven, and bake at 160℃ for 45-55 minutes (depending on the situation and the state of coloring)

Shake the baking tray, the cake has no obvious signs of liquid shaking even if it is ready, after cooling, refrigerate for 3-4 hours, it will be more delicious.

The corn crisp yogurt cake is complete!

At first glance, you might think this is a big biscuit.

Everything is open, moisturized cut surface and delicate touch, the texture of the cake is instantly highlighted~

The crumbs are crispy when chewed, and they melt with a light squeeze, leaving a faint milky fragrance entwined on the tip of the tongue.

The cake is delicate and moisturized, and the taste of sour and sweet is very intriguing. Occasionally chewed corn kernels, the fragrance doubles, guiding the tip of the tongue to dig out the mystery~

Tips:

1. It is better to use canned corn for corn! The water must be absorbed before use. So as not to affect the consistency of the paste
2. The reason for the formation of milk crisp: the powder wraps the fat, and the fat melts and binds under high temperature. So the butter stays firm before operation. When the room temperature is too high, please keep the prepared soufflé in the refrigerator
3. The sweetness of this cake is not obvious, sweet babies can add 20-50 grams of sugar
4. Corn starch can be replaced by low-gluten flour, but the taste will be firmer, corn starch will have a smoother taste and better molding effect
5. This time I used Tianrun cube yogurt, which is sugar-free and thicker.