Tea yogurt cake
By VicentaLakin
After a lot of bad experiences like pies, pan caps, mushroom clouds and other things, full-eat cakes, water-free cakes, feeling dry, and then relying on powdered bubbles, they finally got the square, and they got the real twilight, soft, dry, no additives, food
Recipe Recommendations
- eggs of 5
- low-gluten flour 90 grams
- corn starch 30 grams
- white sugar 100 grams
- edible oil 15 grams
- matcha powder 10 grams
- yogurt 95 grams
- salt 1 gram
- white vinegar appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Tea yogurt cake
1
Low powder, corn starch, tea powder mix
2
Eggregated yolk separated and 40 grams of yolk added to yolk yolk
3
MIXED POWDER SIFT, SIFT IN MIXED FLUID, Z FONT MIX EVEN
4
No drops of water, 1 gram of salt, a few drops of vinegar, 20 grams of sugar, sitting in 30-40 degrees of hot water, electric-pumping an egg into a thick bubble, and 20 grams of white sugar into a neutral bubble
5
For the third time, 20 grams, to the point where he can't get a hard hair
6
A third of the protein is added to the yolk paste, the razor is even, no rings, the bubble face disappears
7
Add half of the remaining protein
8
All the yolk paste fall into the remaining proteins, and they mix
9
Falling into the mold, falling a few times, blowing bubbles
10
It's less than a centimeter of hot water in the oven. Medium
11
Put it in the oven, midway, 160-165 degrees, up and down, 60 minutes
12
Out of the oven, the mold will fall twice
13
It's cold on the grill14
Strip