Six inches of yogurt

Recipe Recommendations

• eggs of 3
• low-gluten flour 40 grams
• corn starch 9 grams
• yogurt 54 grams
• white granulated sugar 36 grams
• salt 1 gram
• corn oil 30 grams
• white vinegar 6 drops

• sweetening
• roast
• an hour
• ordinary

Steps for Six inches of yogurt

1

The egg must not break into a small bowl, and if mixed into protein, it will have a significant impact on subsequent discharges。

2

I use spoons to separate the protein from the yolk, and I use it, but it's not working as well as expected, and the protein is always sticky, or maybe I don't use it:) The spoon must be clean, it should be bigger than the yolk。

3

Three eggs can almost cover the need for six inches of cake, the size of which is smaller, estimated to be one more. I'm measured by grams, which is more accurate. Three yolks, around 50 grams, were added to 54 grams of raw yogurt because sugar was already in the yogurt, so sugar was not added to the yogurt。

4

Add 30 grams of flavourless corn oil, which does not apply here to heavy peanut oil, and can also be sunflower oil。

5

Scan 40 grams of low-banded flour

6

And sift 9 grams of corn starch

7

The above materials are evenly mixed to avoid the emergence of the noodles as a result of the intense mixing。

8

Prepare 36 grams of sugar and add 1 gram of salt to make the taste more sweet。

9

110 grams of protein, 36 grams of white sugar, and 5-8 drops of white vinegar are protein-striking materials. Sending containers must be free of oil and water, otherwise they are prone to failure, involving molecular material science and requiring special attention。

10

Preheat ovens, 140 degrees preheat, then process protein. When proteins are added to white vinegar, they are pumped with clean eggs, and air bubbles appear several times, adding a third of the sugar。

11

The electric omelet starts with a detailed bubble and is added to one third of the white sugar. It won't be long if it's hand-held。

12

Continues to keep an eye on changes in the proteins, feeling dense, pumping the proteins with the eggs, and having a small bending angle, almost reached the wet-termination stage, when the remaining third of the sugar is added。

13

AFTER A LITTLE BIT OF SMUGNESS, WATCH THE CHANGES IN THE BALLS AND THE LITTLE ANGLES GET STRAIGHT. IT DOES NOT TAKE MUCH TIME FOR THE ENTIRE PROTEIN TO PASS OUT, AND IT IS NOT DIFFICULT, AND AS LONG AS THE TOOLS ARE CLEAN AND IMPURITIES ARE FREE, THERE SHOULD BE LITTLE PROBLEM。

14

One third of the protein is mixed into yolk, mixed up and down, just like chowder, which is the basic technique. After mixing evenly, one third of the protein is added and the mixing continues upward and downward. Finally, the mixture is poured into the remaining proteins, and silicone knives can shave the omelet very cleanly。

15

Finally, the flat egg paste is poured into the mold, and it shakes a few times, and the air bubbles in the paste come out。

16

Put the mold in the preheated oven, which is hot in my house, and I adjust it to an upper and lower tube, 120 degrees。

17

My time is thirty-five minutes, and the paste is rising in the process, and there should be no backsliding, keeping an eye on changes in colour, and if it expands too fast or too dark, it is too hot to adjust as quickly as possible。

18

When the time has come, take it out and avoid burns. Wait for natural cooling when the molds are retorted。

19

I'm starting to have faith in my own noodle! Next time you try the coffee, try not to put oil, put more yogurt and get a new formula。

Six inches of yogurt Make Tips

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• baking Recipes