Chocolate yogurt cake
By VicentaLakin
You don't have any talent to take pictures. It tastes good
Recipe Recommendations
- yogurt 90g
- eggs of 3
- sugar 45G
- chocolate sauce 30ML
- corn starch 25g
- low-gluten flour 75g
- milk 30ML
- oil 20g
- lemon juice
- milk fragrance
- roast
- an hour
- ordinary
Steps for Chocolate yogurt cake
1
Eggregation, separate yolk, four or five drops of lemonade in the Eggregation. Fight! Fire
2
all raw materials except flour and starch are added to the yolk and sugar is added to the eggnog three times. you can add 15 g sugar to the yolk solution if you like cake. no sugar, it's roasted with a little chocolate fragrance。
3
The flour can only be added after constant disturbance until all the solutions are fully integrated. It has to be even, not when the solution is oil and yogurt is yogurt。
4
When added to flour, it is evenly blended to a non-particle-free form and is static. Getting the egg fluid ready in advance will keep the flour fully integrated with the egg fluid
5
Give me some protein, take some concrete steps and see that I have a very detailed introduction to my yogurt cake
6
For the first time, protein and yolk were mixed three times。
7
The second mix must be gentle, not convoluted, up and down, or cut cross
8
Third mix
9
Entering the mold, convulsing the bubble, bathing for 40 minutes at temperatures of about 140 to 160 degrees. The temperature of the individual oven。
10
One minute after you're out of the pot, I don't need a container, I need it outChocolate yogurt cake Make Tips
One, this time with three eggs because of the size of the eggs bought back, the fact that they were not packed with two in four moulds, mixed with corn starch with low-weather powder, closer to the cheesecake,3 the chocolate sauce I used, is good, the sauce is the best, the powder also needs to adjust the flour ratio to four, the mix must be careful, the hand must be gentle and move quickly. Can't turn around。