Yogurt chili cake
By VicentaLakin
Twilight cakes are compulsory classes for every baker, with light and loose tastes, low fat and low heat, and can serve as a base for many cakes. Both formulations and practices are quite simple, and as long as technology is available, it is important to do so. The yogurt twig cake that you're introducing today, which adds yogurt to the original twig, is more delicious. I use red-tree yogurt, and relatives can choose different yogurts according to their preferences。
Recipe Recommendations
- low-gluten flour 80g
- salad oil 40g
- egg yolk of 4
- egg white of 4
- jujube yoghourt 70g
- white granulated sugar 25g
- lemon juice 6 drops
- sweet and sour
- baking
- an hour
- ordinary
Steps for Yogurt chili cake
1
yoghurt, salad oil and white sugar (25g) mixed。
2
The low-banded flour added to the sift is tuned with a manual egg-beater。
3
Add yolk to the yellow paste。
4
plutonium, white sugar (60g) and lemon juice are distributed to dry hair bubbles. ♪ because it's not so much sugar ♪
5
One third of the protein cream is added to the yolk paste, evenly mixed。
6
And then the paste was thrown into the remaining protein cream and evened。
7
Put the paste in the 8-inch mold and hit a few times the internal bubble. Put it in a pre-heated oven with 150 degrees of fire and a 120 degree roast for 40 minutes。
8
When you're out of the oven, it's a little cooler, and it's cut off and eaten。