Yogurt cake
By VicentaLakin
cute kitty cats are the favorites of the kids. the girl's heart-broken cooks don't stick to kitty molds. the square is 6 inches of cake made out of homemade thick yogurt: low fat, soft, clean, clean, zero added
Recipe Recommendations
- eggs of 2
- soft white sugar 25g
- low-gluten flour 50g
- corn oil 30g
- thick yogurt 40g
- lemon juice 2 drops
- sweetening
- roast
- half an hour
- ordinary
Steps for Yogurt cake

1
Equated egg yolk (water and oil in the basin)。
2
Put yogurt and corn oil in the yolk basin and mix it evenly。
3
Sift low-banded flour and cross it with a manual omelet to smooth out dry powder。
4
TWO DROPS OF LEMONADE WERE ADDED TO THE PROTEIN (HEAVY C40 OVEN STARTS PREHEATING 140 DEGREES 10 MINUTES)。
5
Protein is distributed by electrically "low-middle-high-low-speed" with 20 grams of white sugar added three times: one third of the sugar is added to the fish eye bubble at low speed。
6
A third of the sugar is added to a medium-speed concussion when the protein is in a thicker foam。
7
High-speed passes to a bit of a tattoo, with the rest of the sugar。
8
Last-to-nine distributions can also reach small and straight angles (low-speed strokes in wet dry state)。
9
Take a third of the protein and drop it in the yolk paste。
10
When the mixing is complete, the remaining protein is evenly mixed。
11
Slow down into the mold, and a couple of shocks hit the bubble。
12
THE PRE-HEATED C40 OVEN, 140 DEGREES AND 38 MINUTES IN THE MIDDLE AND LOWER FLOORS, IS FILLED WITH TIN PAPER IN A TIMELY FASHION (BECAUSE THE MOLD IS A LITTLE LOW ON THE RIGHT, AND I BAKED WITH TOAST BOXES TO ENSURE ITS BALANCE)。
13
It's coming out of the oven, and it's dry until it's completely cool。Yogurt cake Make Tips
1. The oven should be preheated 10 minutes in advance, its timing and temperature adjusted to the performance of its own oven, so that the cake can be coloured and not baked; 2. The cooking of twilight must be carried out using non-savoury vegetable oils and not heavy oils such as peanut oil and olive oil, otherwise the special taste of the grease may damage the sense of lightness; 3. Low powder should preferably be sifted to make the finished product softer; 4. Eggs should be pre-cooled and separated from the egg yolk and placed in a clean, oil-free basin, respectively; 5. proteins should be punched up to nine distributions or a hard hairble: an egg-beater with a straight angle of the protein; 6. Protein frost and yolk mixed with a tangled hand, like scrunch, from the bottom of the pelvis, then cut with a razor, which is not easy to mix, but must be quick。