Peach yogurt cake

A new world of walnuts has just been discovered, and the walnuts that have suddenly arrived are gone. Try the yogurt cake with the last walnut. Although it's not always much of a butter-out marfin. The cake is said to originate from Texas farmers. Added a walnut full of nuts in the paste. A lot of fresh walnuts make the inside of the cake very wet, but also make it easier to contract after cooling. Too wet a cake should not last long, and one is eaten while it's hot. Once the cake is pulled out, the fragrance comes out with the heat. It tastes better than I thought。

Recipe Recommendations

low-gluten flour 90 grams
butter 42 grams
sugar 30 grams
eggs half a
yogurt 85 grams
yellow peach one
baking powder
baking soda
salt 1/4 teaspoon

sweetening
baking
an hour
simple

Steps for Peach yogurt cake

Material: 90 grams of low-strength powder, 3/8 spoons of powder, 3/8 spoons of soda, 1/4 spoons of salt, 42 grams of butter, 30 grams of sugar, half of eggs, 85 grams of yogurt, 1 walnut

Butter softens, with sugar to fizzle。

Add egg fluids, evenly mixed。

And pour yogurt

Blend, stand by。

Peach to Pichettin。

Flour, powdered powder, small sodas, salt mixed, sifted into the egg paste, mixed。

Add walnuts

Combination

Load in a paper cup, full eight-nine。

Put it in the oven, mid-level, up and down 175 degrees, about 25 minutes。

The surface is yellow and yellow

Now disembowel。