Yogurt cake
By VicentaLakin
Yogurt cake
Recipe Recommendations
- low-gluten flour 120 grams
- egg yolk of 5
- salad oil 50 grams
- fine sand sugar
- protein of 5
- yogurt 70 grams
- lemon juice 6 drops
- sweetening
- roast
- an hour
- ordinary
Steps for Yogurt cake
1
First, proteins and yolks are separated and placed in two oil-free and water-free basins。
2
Egg yolk with salad oil
3
Add yogurt
4
Smuggle evenly
5
Scan flour
6
(b) Smuggle flour-free particles by flipping or cutting, and then place side by side。
7
The protein was added to six drops of lemon juice and started to stir the protein at medium speed。
8
When the protein hits a fish tail bubble, a third of the fine sugar goes on. Fight
9
When you hit a dense bubble, you add a third of the fine sugar. Fight
10
When there is a visible pattern of protein, the remaining one third of the fine sugar continues to be strung。
11
Finally, when you hit a dry protein blister (that is, when you lift the egg head, the protein cream can rise to a small, straight point) the protein cream is finished。
12
取1/3的蛋白霜加入蛋黄糊中，用橡皮刮刀翻拌或切拌的手法Smuggle evenly。至看不到蛋白霜。再将搅拌好的面糊倒入剩下的蛋白霜中。
13
用橡皮刮刀翻拌或切拌的手法Smuggle evenly至看不到蛋白霜。
14
I'm going to put the mixed face in a waterless, oilless mold. Medium
15
THEY THEN HELD THE EDGES OF THE MOULDS IN TWO HANDS, SHAKING DOWN A FEW TIMES FROM 10 CM AND CREATING BUBBLES。
16
Send it to the bottom of the oven, which is pre-heated at 150 degrees, for 50 minutes。
17
Once baked, the cake was taken out of the shock, the heat was pumped out, and the wine bottle was put down to dry。
18
When the cake is completely cooled, you can eat it off
19
Done
20
Done
21
Done