No sour chimney cake
By VicentaLakin
There's no greasy feeling. There's nothing but a nice taste, a fragrance, and a taste of sour sweet! The yoghurt makes the cake wetter and softer, and the entrance is ready and not too sweet. The cake has a very similar taste of cheesecake, but the heat is much lower than cheesecake, and oilless cakes are more acceptable。
Recipe Recommendations
- Chuanxiu Children's Fungus Yoghurt
- low powder 80g
- white sugar 50g
- corn starch 5g
- eggs of 3
- vanilla extract 3 drops
- lemon juice 3 drops
- chocolate beans appropriate amount
- milk fragrance
- roast
- an hour
- ordinary
Steps for No sour chimney cake
1
First of all, all the materials, the mixers and all the mixers are oil-free and water-free. The yogurt I have here is my own thick, sugar-free yogurt, if you have sugar and thinner yogurt
2
put protein and yolk in two bowls, and put 20 g fine sugar in the yolk
3
a few drops of lemon juice and vanilla (not to mention) were added to the protein for the first break, and 10 g sugar was added to the volume increase when the surface was fish eyebrowed, and the egg beater continued at medium speed。
4
when the surface foam to the protein becomes beer-foaming, it can be added to 10 g fine sugar for the second time, or will it continue with the medium-speed effect。
5
At that time, the protein was clearly tattooed and very delicate, so it could be added to the sugar for the last time, and the egg-beater turned a few rounds for a low-speed break。
6
Send the protein to a little bit of a bend, wet and dry, and put it in the freezer
7
When the yolk with white sugar turns white with an eggbeater, the yolk with a razor
8
And then you add sifted powder and corn starch, and you mix it evenly with an eggbeater, no dry powder, no particles
9
When the pasta is mixed, the protein is added to the egg paste with a razor and evened with a flipping hand
10
And then all the pasta will fall into the rest of the protein basin, and then it'll be evenly plattered again with the tangled hand! At the same time, the oven is preheated at 160 degrees for 10 minutes
11
The mixed face fell into the mold, and a few strokes hit it, and when the bubble in it came out, it was placed in the preheated oven 150 degrees up and down in the fire for 35 minutes. Here, too, you can bake with water
12
After the cake is baked, you also have to fall a few times before it's cold。
13
It may be a little hard to get rid of it, but it's still good。
14
Add some chocolate beans. Kids love it
15
Completed Chart
16
Completed ChartNo sour chimney cake Make Tips
the vanilla here has nothing to do with, and the temperature and time of the oven is a reference value, or is it based on the oven itself, which is 17 cm chimney cake。