Yogurt muffin
By VicentaLakin
Yogurt muffin, which is one of the most common cakes in my family, is a cake that is convenient and does not need to be given out, but is added in order of food, mixed and baked for 10 minutes. Yogurt muffins want to be good, and most important is low-tweed powder, using klonfish pastries for wheat powder, soft and soft, non-greasy, swollen and non-depressive. It's delicious。
Recipe Recommendations
- sweetening
- baking
- ten minutes
- senior
Steps for Yogurt muffin
1
Preparation of food items: 120 grams of wheat, 40 grams of butter, 50 grams of white sugar, 1 egg, 120 grams of yogurt, 5 grams of powdered powder。
2
Butter cut, room temperature softened; white sugar mixed three times。
3
Eggs scattered, four times into the mix。
4
Add 60 grams of yogurt。
5
Low-banded powder with bubbles paste。
6
After sifting, low-banded powder is added to the egg yogurt milk plate and mixed into a paste。
7
Add another 60 grams of yogurt to the average。
8
The mixed face is non-particle, smooth and compact。
9
The mixed paste fell into the mold, and the amount was just six, and the convulsed it, leaving no gap between the paste. It's easy to clean a mold for food, and to put a cake paper in it。
10
The oven is preheated, 180 degrees, mid-level, 15 minutes. It's been three minutes since I took the picture, so the oven shows 13 minutes。Yogurt muffin Make Tips
Low-banded powders choose to use corrugal pastries for wheat pastry, soft, swollen and non-fast. Each oven varies slightly in temperature and timing. The yogurt is best chosen from the original yogurt, and the muffin is the original. 4. Low-banded powder and powdered bubbles are sifted, making it easier for the paste to be non-particle-free。