Yogurt cake|Without adding a drop of water, it is soft and moist

I have collected this recipe for nearly 10 years and made it N times, and it is more delicious than many recipes, and I never get tired of eating it. The thick old yogurt made by itself is used, and the water bath method is used to roast at low temperature, and the finished product has a delicate structure and melts in the mouth. The milky aroma is mellow, and the taste is close to light cheesecake, but it is low-fat and not greasy, and it is more light, healthy and burden-free. It is a dessert that is loved by all ages. Recipe: 6 inches (I doubled the picture) Reply to the situation based on everyone's doing: 1. The recipe will not be very sweet, if the homemade yogurt is not sweet. If you use commercially available yogurt, because it contains sugar, you can reduce some sugar by yourself. But if the cake shrinks sharply and does not fully fluff up, it is reduced sugar, and it will taste a little sweet. The reason for this is that the smaller the unit volume, the higher the sugar content. Therefore, it is still necessary to work production skills and practice more, and do not blindly reduce sugar. 2. It is normal for the water bath cake to retract slightly after it comes out of the oven. The criterion for success is that the side waist does not collapse. There are generally two factors for the retraction of the oven, one is that the egg whites are soft and not in place, and the second is that the furnace temperature may not be accurate enough for the furnace temperature. 3. It is normal for the bottom to be a little wet, if it is wet, it is generally that the bottom of the mold is not tight, and there is moisture penetration. You can wrap the bottom tightly with tin foil, or put the mold in an overhead water bath. 4. The surface is slightly cracked, and it will basically close after cooling, and the cracking indicates that the heating temperature is high, and it can be lowered. But if you don't pay attention to your appearance, you can ignore it.