Yogurt-coloured chili cake
By VicentaLakin
New yogurt, a yogurt twig, cocoa powder, a double taste, beautiful bouquets, and beauty in the mouth。
Recipe Recommendations
- low powder 65g
- corn starch 15g
- yogurt 70g
- corn oil 50ML
- sugar 20g
- egg yolk of 5
- salt 1g
- egg white of 5
- lemon juice appropriate amount
- cocoa powder 15g
- milk fragrance
- baking
- an hour
- ordinary
Steps for Yogurt-coloured chili cake
1
Preparation of material for yolk paste, and separation of yolk and omelette。
2
Yogurt + corn oil mixed to total dissolved。
3
Add sugar and salt to mix。
4
Sifting low powder, starch mixing。
5
Finally add yolk。
6
The yolk paste is ready。
7
Get the proteins ready。
8
Emelie with lemonade。
9
With an eggbeater, the fish eye-shaped bubble。
10
The remaining 40 grams of white sugar will be added to 20 grams of white sugar, with a total of three entries per second of one to two minutes。
11
Until the protein has a hard hair. Lifting the omelet, the top protein is triangulated and not bent。
12
One third of the protein is placed in the yolk paste, evenly mixed, then one third in the yolk paste, continuing evenly。
13
I'm going to dump all the mixed yolks back in the protein。
14
Quick and even。
15
Call it 15 grams of cocoa powder。
16
Split the mixed cake into two and one into cocoa powder。
17
Quick and flat。
18
This is the rest of the original cake paste。
19
Eight inches of cake molds, based on the centre of the molds, a spoonful of original cakes and a spoonful of paste layers of cocoa powder。
20
Pop bubbles and draw random grafts from the bottom with toothpicks。
21
The oven is preheated at 150°, the lower middle, the upper and lower, the upper, and 140° 45-50 minutes。
22
Perfect out。
23
Rewinding is natural。
24
It's beautiful, and there's no collapse or loss。
25
Bottom disfigured, cocoa revealed。
26
Cut to eight。
27
Show me nice leaves。Yogurt-coloured chili cake Make Tips
The cake batter does not easily deflate when cornstarch is added.