Yogurt corn cake
By VicentaLakin
Recipe Recommendations
- eggs of 2
- sugar 50g
- light cream 45G
- cake mix 165g
- baking powder 2g
- liquid butter 30g
- yogurt 100g
- corn juice 1 cup
- corn kernels 1 cup
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Yogurt corn cake
1
raw material: 2 eggs with 50 g sugar cream and 45 g cake powdered with 165 g powdered with 2g, or better mixed with cake powdered with weight, liquid butter of 30g (heated with block butter for 30 seconds)
2
Eggs and sugar mix evenly
3
All other raw materials are dropped sequentially, each of them must be conflated with an egg and then laid down a feedstock
4
Once all the ingredients are dropped and evenly mixed, they can be placed in the container
5
The oven is 175 degrees, about 45 minutes
6
It's very simple. You're a master without a foundation