Cranberry yogurt
By VicentaLakin
While high temperatures render the fungi in yogurt ineffective, the unique flavour of yogurt makes the horse humid and delicate. The cranberry dry and the sugared cranberry fruit make this marfin's face and taste "uphill"
Recipe Recommendations
- eggs of 2
- soft white sugar 70 grams
- salad oil 80 grams
- milk 70 grams
- Homemade original yogurt 160 grams
- low-gluten flour 200 grams
- baking powder 2 tsp
- baking soda powder 1/4 teaspoon
- dried cranberries 100 grams
- Sugarized cranberry 36pcs
- sweetening
- baking
- an hour
- ordinary
Steps for Cranberry yogurt
1
Get everything ready
2
The whole egg is in the pot with the sugar
3
With a manual eggmaker, most of the sugar melts
4
Add salad oil. Use corn oil
5
Smuggle evenly
6
加入牛奶和原味酸奶，Smuggle evenly
7
Sifting low-banded flour, powdered flour, soda powder
8
Smash it in an irregular direction
9
Add cranberry dry
10
Smash it with a rubber razor
11
Put the pasta in the paper with a spoon and then add the sugared cranberry to every paste. Medium
12
The rest of the paste will be evenly ploughed into the paper model by about 7 or 8 points
13
Put it in the middle of a pre-heated oven, 180 degrees, 170 degrees, 25-30 minutes
14
Time's up, get out of the oven, hang out on the hanger, put it in the bag, and eat better when it's frozen
15
Isn't it beautiful
16
Share
17
The cranberry dry and the sugared cranberry make the yoghurt ferret more fragranceCranberry yogurt Make Tips
Stir the batter in irregular directions to prevent gluten formation; add the white sugar to the whole eggs, and add the salad oil before the sugar has completely dissolved; homemade yogurt is thick and unsweetened, so if using store-bought yogurt, reduce the amount of sugar accordingly; adjust the baking time and temperature based on your specific oven and the size of the muffins.