Chocolate yogurt cake
By VicentaLakin
it has been winter, and it is soon spring season; it is four years in shanghai; it is the first time i have not spent winter in shanghai this year; it was back home in november; and it is a special year for winter. it has been a month since he came home, and recently there has been less food; there has not been much time to prepare pictures after two weeks of vacation; the little nephew has come to stay at home for a few days; so i have two days to do so. the cake was always the husband's favorite dish, and he's been telling me every day that he hasn't eaten for a month; i'm just gonna have to upload some pictures here; it's gonna make you addictive, even though you can't eat them. the production of yogurtcake is very simple and healthy; it has a very dense taste; and the amount of sugar is rarely suitable for big and small friends。
Recipe Recommendations
- Earth eggs the 3
- homemade yogurt 135G
- low-gluten flour 50g
- corn starch 15g
- chocolate 45G
- fine sugar 40g
- milk fragrance
- baking
- an hour
- simple
Steps for Chocolate yogurt cake
1
The yogurt is taken from the fridge 15 minutes in advance。
2
The yolk is separated from the protein, and the yolk is placed in the yolk; the protein is placed in an oil-free and water-free bowl。
3
The yogurt and yolk mix is even with a manual mixer。
4
It's not like you're in the middle of the day。
5
The powder is evened with a razor, at which point the sifted powder will be a little pellets; the particles will be melted if only a little more。
6
The proteins used an electric egg-pumper at a low speed until a little bubble was added three times to the fine sugar mix。
7
The protein is hit to a hard hair bubble, and the protein drops when the egg-beater is lifted, with a sharp angle shape。
8
One quarter of the finished protein is evened up and down in yogurt paste。
9
Chocolate insulated water melts。
10
When it melts, it mixes it with a spoon。
11
And then all the yogurt cakes were thrown into the proteins, evenly。
12
Put one quarter of the cake in another bowl and pour it into melted chocolate。
13
The rest of the cake lake fell into the mold。
14
Keep pouring into the chocolate cake lake。
15
Scratching the cake two to three times with a razor, and then leveling it to the surface and shaking the bubbles. Preheating 170 degrees in ovens, using bathing。
16
Under the mould, tin paper was wrapped to avoid water infiltration into the cake, and the dish was injected into hot water at 170 degrees for 50 minutes。
17
They continue to roast on the tin cover after they are coloured; they are then properly cooled in the oven and do not need to reverse buttons。