Lemon Yogurt
By VicentaLakin
Recipe Recommendations
- cream 105 grams
- powdered sugar 115 grams
- whole egg 127 grams
- low-gluten flour 210 grams
- baking powder 7 grams
- Original yogurt 130 grams
- lemon juice 32 grams
- water 55 grams
- lemon peel one
- sweetening
- baking
- half an hour
- simple
Steps for Lemon Yogurt
1
Cream slices are placed in a mixer when room temperature is softened, with sifted sugar powder slowly mixing to white, big and fuzzy。2
Add the whole egg to practice 1 and mix it to full absorption。3
I'm going to mix the original savories, lemonade, water and lemon peels。4
Low-banded flour and powdered powder are sifted together with practice 3, which is replaced by a medium-speed mixing to flat-faced pasta after slow mixing into powderless form。5
Practice 4 is loaded into a squeezing bag, squeezed into a papien model to the full of eight cents, placed in preheated ovens above fire 180°C, and roasted in fire 170°C for about 25 minutes。