Yogurt cake
By VicentaLakin
IT'S DEFINITELY A NICE, HEALTHY CAKE FOR THE ELDERLY OR THE KIDS, AND IT'S THE MM'S FIRST CAKE THAT SCARES MEAT! {\BORD0\SHAD0\ALPHAH3D}
Recipe Recommendations
- yogurt 200 grams
- eggs of 4
- low-gluten flour 50 grams
- corn starch 25 grams
- fine sugar 70 grams
- lemon juice a little
Steps for Yogurt cake
1
First of all, pour yogurt in the pot, and use the hot yogurt
2
Separate the protein and the yolk in advance, use the yolk, add a yolk to the yolk, and mix it evenly
3
After it's evenly balanced, add another yolk and add one
4
Smash the yolk and make it a yolk paste
5
Low-banded flour and corn starch are mixed up early, sifted into a homogenous yolk paste, and then evenly mixed
6
The protein is in a pot with no oil or water and drops a few drops of lemonade
7
In three minutes, you'll be able to hit a hard bubble
8
We split the protein into three pieces, one third into the yolk paste, then one third into the yolk paste, and then we'll dump the mixed mixture back into the last third of the protein basin
9
Pick out the little molds you like, and here's the little chimney molds. Each one is so small, huh
10
The preheat oven is 160 degrees of insulated water
11
If the family doesn't like to make little molds, the amount of this material can make an eight-inch yogurt cake