Yogurt chili cake
By VicentaLakin
Recipe Recommendations
- fresh eggs of 7
- caster sugar 80g
- corn oil 60g
- yogurt 70g
- low-gluten flour 130g
- lemon juice
- salt 1/4 teaspoon
- milk fragrance
- roast
- an hour
- ordinary
Steps for Yogurt chili cake
1
Prepare the required raw materials. Eggs are frozen and warmed. The stainless steel basins, eggbeaters, razors, molds, etc. ensure that there is no oil or water. Flour is screened early。
2
The decoder separates the protein from the yolk, and the protein is placed in a stainless steel basin, with the first retort in the freezer. Put yolk in a bowl。
3
In stainless steel basins, yogurt and fine white sugar1 is added, and egg-beater 1 is mixed to melt. The combination of corn oil, trifling into yogurt emulsion, and the loss of oil makes the cake softer and slightly wet。
4
Add yolk, gently mix it with a razor into full integration, add salt, and stimulate the sweet taste of fine white sugar。
5
FLOUR IS SIFTED THREE TIMES WITH A THIN SIFTER, Z-SCRATCHED WITH A RAZOR, THIN AND THICK AND SLIGHTLY FLUID. THEN PUT IT IN THE FREEZER。
6
Preheat oven. Take out the protein and add lemonade to the water and stabilize the protein. Battered fish eyebrows to one-third of fine white sugar 2. 1/3 of fine white sugar2 is placed in the 3rd tranche when it is concussed into thick foam. Continues to stir up the flow of proteins into the surface, adding the remaining fine white sugar 2. Up to the tipping point, i.e., wet hair blister, one set of twitches, an egg-beating examination at any time, a short, straight tipping point is the end of the dry hair。
7
The yellow paste is removed, a third of the protein is imported into the yolk paste, the bottom is quickly smouldered to the basic level, the mixture is poured into the remaining proteins, and the bottom is smouldered softly and quickly and becomes a fine, even cake paste. The 20 centimetre distance from the mold was poured into the cake paste, and the bubble was blown out two times after it had been removed。
8
The oven was set on fire at 150 degrees for an hour or so (70 minutes in the Demonco oven). When removed, it dropped heavily from the height of 20 cm, pumped the heat, rewinded quickly, and was completely cooled and carefully distilled. It's even wetter and softer。
9
A little sugar powder for daily consumption. The finished product is delicately organized and the entrance is nice and smooth。