Cranberry yogurt
By VicentaLakin
MM, YOU WANT A NICE CHEESECAKE AND YOU'RE AFRAID OF FAT. YOU DON'T LOSE CHEESECAKE TO YOUR MOUTH, YOU DON'T TASTE SWEET CHEESECAKE. FINE SCENTED. A LOW SUGAR, LOW FAT, HIGH-SUPPLIED CAKE. SATISFIED YOUR TASTE BUDS WITH ZERO BURDEN AT THE SAME TIME。
Recipe Recommendations
- eggs of 4
- yogurt 200ml
- corn oil 25ml
- low powder 70 grams
- corn starch 10 grams
- white granulated sugar 20 grams
- the cranberry 10 grams
- salt 2 grams
- sweetening
- roast
- an hour
- simple
Steps for Cranberry yogurt
1
when the egg yolk is separated, the corn oil is plattered with yogurt and sifted into low powder to no particles. put it aside
2
One third of the protein is hit with salt and one third of the sugar is fine and then one third of the sugar is hit with a tattoo and the remaining one third of the sugar and corn starch is hit with a hard hair bubble. "Just to mention that the eggbeater has a sharp pointer."
3
Two spoons of protein mixed into the yolk paste, two spoons mixed and then back to the protein pot full. Fire 160 degrees on the preheat oven
4
the bottom of the 8-inch mold is wrapped in tin paper. the cake goes in and lifts 10 cm of mold and then comes out of the table and blows bubbles. it's full of cranberry
5
The mold is put in a fully watered grill. 2nd floor. Fire 160 degrees 60 minutes up and down. To roast until 30 minutes later, a layer of tin paper will be added. Open the oven door quickly and close it
6
Time to get out of the oven. No rebutting。
7
A slight retreat after cool。
8
Taste the pieces. Tastes very fine. The cake is very light in hand。