Yogurt cupcakes
By VicentaLakin
This cupcake is particularly wet and soft because of the addition of homemade yogurt。
Recipe Recommendations
- low-gluten flour 60 grams
- eggs of 3
- corn oil 25 grams
- homemade yogurt 65 grams
- light cream 300 grams
- fine sugar 40 grams
- soft white sugar 15 grams
- milk fragrance
- roast
- several hours
- ordinary
Steps for Yogurt cupcakes
1
Protein and yolk are separated into oilless and waterless containers, with several drops of lemon juice or white vinegar in the protein and 40 grams of sugar。
2
Low-speed to wet hair bubbles。
3
Pure milk, corn oil and yolk mixed。
4
Scan low powder。
5
Smuggled with eggs to flatten dry powder。
6
Take a third of the protein cream to the yolk paste。
7
And then we're gonna dump the crumbs in the rest of the protein cream, evenly
8
Put the tumbled cake in the bouquet, and then put it in a paper cup。
9
Delivery to pre-heated mid-level oven, 150 degrees up and down, 40 minutes。
10
When you're cold, you can decorate。
11
The cream is poured into a larger container with 15 grams of white sugar, and it is hit with an electric omelet at a low speed until its distribution is 7。
12
GET READY FOR THE WALTON M1 FLOWER MOUTH。
13
I'll put all the cream in my bag。
14
Pick up a cupcake with a point in the middle and turn around and squeeze out the cream。
15
And then we'll decorate some beads and the beautiful cream cake will be finished。
16
The finished chart。
17
The finished chart。
18
The finished chart。Yogurt cupcakes Make Tips
Please adjust the temperature according to your oven's characteristics; each egg weighs approximately 58g with the shell; during piping, wrapping a towel soaked in ice water around the piping bag can effectively prevent the cream from melting.