Yogurt chocolate bean cake
By VicentaLakin
I love the sweet taste of sour, I love the smooth taste! This cake tastes like cheese cake, but without cheese, it's smooth with yogurt, and it's fragrance with thick chocolate, making it taste better and sweeter
Recipe Recommendations
- low powder 45G
- fine sugar 50g
- corn starch 25g
- yogurt 200g
- eggs of 4
- salad oil 40g
- lemon juice 3 drops
- chocolate beans appropriate amount
- milk fragrance
- roast
- an hour
- ordinary
Steps for Yogurt chocolate bean cake
1
First, get two mixers ready, keep all gear containers free of oil, water, and materials ready for backup! My yogurt is my own yogurt. It's sugar-free. If you have sugar in your yogurt, reduce the formula
2
The yolk and the protein are in two containers
3
Put the edible oil into the yolk and mix it evenly with a manual omelet. (Mixed to invisible oil)
4
Then you pour the yogurt from Kawasu's cactus into the mix of eggs
5
A mixed egg paste, poured into a sifted low powder and corn starch and evenly mixed. If you don't have any particles, you don't have any dry powder! After you've been mixed, the egg paste is put aside. ♪ It's more difficult to melt with corn starch ♪
6
next thing you know, a few drops of lemon juice in the protein to a slightly larger size, 20 g of fine sugar added to the fish eyebrow on the surface. fight! fire
7
for the second time, 20 g of fine sugar is added to the surface when the foam is not visible, and then is distributed at a medium speed with an egg-cutting device. ♪ white sugar can make a stability ♪
8
By the time the protein has a clear print and it is not easy to disappear, the remaining white sugar will be added for the third time and the egg-beater will be transferred to the high-speed pass for one minute at a low speed of two minutes。
9
If you are afraid of retrenching, you can have a slightly stiff dry hair bubble。
10
If you are afraid of retrenching, you can have a slightly stiff dry hair bubble。
11
If you are afraid of retrenching, you can have a slightly stiff dry hair bubble。
12
The oven is preheated at 160 degrees for 10 minutes, while pouring mixed egg paste into a paper cup with about eight cents of each cup, and then crashing hard from top to bottom, blowing out the bubble inside and making chocolate beans ready to bake. ♪ Chocolate beans are the kind of hot ones ♪
13
The prepared egg paste is placed in the pre-heated oven for 140 degrees and 40 minutes in the lower and upper layers (the temperature here is to be adjusted to its own oven), and at the end watch to avoid roasting。
14
No turning back, no breaking
15
Let's eat
16
Completed ChartYogurt chocolate bean cake Make Tips
This cake is unreconciled, unbreakable, it's the amount of nine small cups, and it's just a reference value, or is it based on the performance of its oven. If neutral hair bubbles cannot be identified, they are hit directly to dry bubbles。