Double yogurt cake
By VicentaLakin
Homemade yogurts leave behind some yogurt cakes, which, like Twiss cakes, are a regular on my breakfast table, simple practices, common foods, cake tastes more inversely than its heat, and tastes wet and fine, soft and smooth, and its faint yogurt tastes replete. I shouldn't have put blueberry sauce down there, because it's not a good color to bake, but it's nice to have a little more sour sauce, and it's just a little cream left over on the cake. It's so soft and delicious. Isn't that a little colorful about ordinary yogurt cakes, like the occasional colored happiness of our life
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Double yogurt cake
1
Prepare the materials you need
2
The yogurt is in the pot and mixed with corn oil
3
Eggs are separated from yolk and yolk are mixed in yolk
4
The cake powder is sifted and added
5
Scratch the spoons and mix them into fine cakes
6
30 G WHITE SUGAR WHEN THE EGG CLEARS THE FISH EYE
7
The rest of the sugar continues to hit neutral bubbles
8
Half the protein mixed with yogurt
9
Add the remaining protein bubbles and continue to mix them into fine paste
10
Take half the cake and add two drops of fragrance to the green paste
11
The mold put some blueberry jam on the bottom, poured into the original cake paste, scabbled paste on it, and finally dried the cranberry. I made a couple of little paper glasses
12
The oven is preheated, half a plate of hot water is put down, and the cake is in the oven
13
150 degrees, 50 minutes. The stove
14
I feel sorry for the blueberry jam
15
It's more sweet to eat with cream