Yogurt chili cake
By VicentaLakin
Eight inches empty of yogurt cream cake。
Recipe Recommendations
- protein 160g
- fine sugar 60g
- lemon juice 5 drops
- egg yolk 80g
- low-gluten flour 80g
- thick yogurt 130g
- salad oil 40g
- sweetening
- baking
- several hours
- ordinary
Steps for Yogurt chili cake
1
Prepare materials, separate eggs, drop five drops of lemon juice in the egg clean。
2
The salad oil is mixed with a hand-plug in yogurt。
3
combination of mixed salad oil and yogurt and 15 g fine sugar into yolk。
4
2/3 low-banded flour is sifted first, and the hand-to-egger mix is even to the level of non-particle。
5
A third of the remaining low-banded flour is sifted, and the slurry form is even to the point where it is non-particle-free。
6
In three minutes, fine sugar is added to distribute protein to 9 distributions (neutral bubbles)。
7
One third of the protein cream is added to the yolk paste and is evenly mixed with rubber razors。
8
The mixed paste is poured into the remaining two-thirds of the protein cream, which is fully integrated into the protein and paste by cutting and mixing。
9
Put the cake in the mold. Slam three down from top to bottom to shake the bubble。
10
The moulds are placed in a preheated oven and are roasted on the 130-degree bottom of the fire for 65 minutes (covered with tin paper)。
11
The baked cake takes two drops and drops in a beer bottle before it is removed。
12
A cake with a demersal knife。
13
You can eat with a saw blade