Sour cream taco
By VicentaLakin
A long time ago, the recipe... bought a taro head, but it's too big to do, and it has to be consumed by another way; there's a little sour cream left over from cheese cake in the fridge, and there's a lot of yogurt cream in the fridge, and it's not much like it, but it's good to go with it, and it's really good; it's very soft, it's good taste, it's very good
Recipe Recommendations
- sour cream 43 grams
- eggs 2 only
- corn oil 15 grams
- low powder 35 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Sour cream taco
1
Scale all materials2
The protein is separated. The protein is in the fridge with the jar. Refrigeration3
Egg yolk with corn oil to emulse, and sugar and yogurt to continue to melt to the sugar sector, and sour mud to mix evenly, to sift into low powder, to mix to non-particle, and to put back up4
The protein hits the fish eyebone with low commons, a third sugar, a third high speed, a third sugar, and then continues with the high speed, until the protein is thin and light, and the rest of the sugar hits the egg with small tip5
A third of the protein is added to the yolk, the bottom is even, and the whole thing is back to the egg basin, and it's even6
Cake pours into the cake model, shakes the bubbles a little bit, puts it in the preheat oven, and warms it for 50 minutes7
When the time comes, take out the cake model, release it at 40 centimetres high on the stage, blow out the heat, rebut it immediately, cool it off