Yogurt cake
By VicentaLakin
The first thing she learned about yogurt cake was that she was fat, that my western dots made her fat, and then, after a healthy yogurt cake, I fell in love with it, didn't taste like cheesecake, obnoxious tissue, improvisation, fresh mouths. Low calorie, while satisfying your taste buds, keep your figure. The world that eats is simple, a very expensive yogurt cake that brings me back to life with blood and makes me feel better by making good foods and eating good foods。
Recipe Recommendations
- yogurt 100 grams
- low-gluten flour 20 grams
- eggs of 2
- sugar 35 grams
- corn starch 15 grams
- corn oil 20 grams
- lemon juice few drops
- sweetening
- baking
- three-quarters of an hour
- ordinary
Steps for Yogurt cake
1
Corn oil is added to the yolk and evenly mixed。
2
Put it in yogurt
3
Smuggle evenly
4
Scan low-banded flour and corn starch
5
Smuggle evenly，无干粉颗粒。
6
A few drops of lemonade were added to the protein basin and the first sugar was added to the fish eye。
7
A second sugar is added when the egg is fine and flat, and a third is added when the egg-beater mentions a small bend, which ends with a small tip。
8
One third of the protein will be thrown into the yolk paste and will be rolled to full integration。
9
Put all the mixed yolk paste into the protein basin and continue to be rolled to full integration。
10
The formula is three inches in a light fall into a four-inch empty flower model and is placed in the middle of a preheated oven, which requires a water bath, i.e. some water, 160 degrees up and down, 50 minutes。
11
It's cooling back and forth。
12
It's wonderful to be able to keep your taste buds in shape, to be improvised。
13
With yogurt and decorating. How's the woodYogurt cake Make Tips
This formula can be replaced with a 6-inch model。