Coconut blueberry yogurt cake
By VicentaLakin
THERE'S NOTHING TO ADD TO HOMEMADE YOGURT, SO EAT IT AS SOON AS POSSIBLE. I USUALLY MAKE A BOX OF 1L, THREE PEOPLE EAT TWO BREAKFASTS, AND THE REST IS CAKE OR BREAD. THE YOGHURT CAKE IS CHARACTERIZED BY A TASTE OF FINE, SOFT, HOT OR COLD, A LOW TASTE OF HEAT, AND THE LOSS OF THE PREFERRED FRUIT WHILE ROASTING
Recipe Recommendations
- sweetening
- roast
- an hour
- ordinary
Steps for Coconut blueberry yogurt cake
1
Prepare the material you need
2
The mix of yogurt and corn oil is even
3
Eggs separate yolk from protein and yolk mixed in yolk
4
The cake powder is sifted and added
5
Combining into fine cake paste
6
THE PROTEINS IN THE FISH EYE BUBBLES ADD 30 G WHITE SUGAR
7
The rest of the sugar continues to reach neutral bubbles
8
Half the protein mixed with yogurt
9
We'll cut and then add the remaining protein
10
Combining into fine cakes
11
Take half the cake and pour it into an eight-inch cake. Put some blueberry jam in the middle
12
The rest of the cake fell on it with blueberries and coconuts
13
The oven is preheated early, the bottom level of the dish is filled with water, and the cake is baked 150 degrees an hour on the bottom two
14
You can eat it while it's hot and it's coldCoconut blueberry yogurt cake Make Tips
For a water bath cake, beating the egg whites to soft peaks is sufficient. The temperature wasn't quite right; my new oven runs a bit high, and it still cracked at 150 degrees. I used homemade thick yogurt, but store-bought boxed yogurt is fine too, though that kind of sour milk drink that looks like milk cannot be used as a substitute.