Mango yogurt tower
By VicentaLakin
although chocolate cakes are true love, it always tastes a little tedious when it's hot, so mango yogurt towers are the kind of things that can save the world in the summer. it is recommended that cream, ice cream, or sweeter jam be used together. this square replaces the creamcheese with yogurt, which is a lot less calorie, but it's got a very nice and smooth taste. {\bord0\shad0\alphah3d}
Recipe Recommendations
- room temperature butter 100g
- eggs of 2
- yogurt 180G
- corn starch 8g
- sugar 75g
- low-gluten flour 170g
- vanilla extract 3 drops
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Mango yogurt tower
1
butter is smooth and evenly mixed with sugar. falling into scattered egg fluid. sift in flour and mix it into smooth noodles. the noodles are flatted with a crutches of approximately 2-3 mm thick skin, covered with a fresh film, and placed in a freezer for an hour. put the tapi on the mold, remove the extra edges, stick the hole with a fork and relax for 30 minutes。
2
The yogurt is placed on a thin web sift, which controls the excess water。
3
15 g sugar powder sifted in eggs。
4
(b) To prepare corn starch and low-banded flour and to mix all materials fully and evenly。
5
On the surface of the platinum, heavy stones (with red bean) are baked on a piece of baking paper and baked in a 170-degree oven for 15 minutes. Take out the tarp, pour it in the yogurt, squeeze it with chocolate sauce, pull it with toothpicks and put it in the oven, 180 degrees for 10-15 minutes。
6
With cookies that cut the star-like melon。
7
The baked yogurt tower cools off and puts it on the melon。