Yogurt chili cake
By VicentaLakin
Yogurt Tsim Fung, always my favorite, soft, soft, quiet, square。
Recipe Recommendations
- eggs of 3
- yogurt 86 grams
- corn oil 30 grams
- fine sugar 50 grams
- low-gluten flour 70 grams
- milk fragrance
- roast
- an hour
- simple
Steps for Yogurt chili cake
1
Equator yolk is separated in an oil-free and water-free basin, with corn oil added to yogurt。
2
Smash it evenly with your hands。
3
Add sifted flour。
4
Hands to dry powder。
5
Add yolk。
6
The hand was drawn to the point where the text was even to the point where it was smoother。
7
The egg purifier added a few drops of lemon juice, and the electric omelet added one third of the fine sugar to the bubble and continued to pass out。
8
A third of the fine sugar is added to the thick foam and continues to be distributed。
9
Sending to a state with a few textures, adding the remaining fine sugar, continues to pass。
10
And finally, it's a good state, and it's just that the egg-beater protein is in the form of a hawk-mouth bend。
11
The oven is preheated 150 degrees in advance and takes one third of the protein to the yolk paste, evenly mixed。
12
Pumping the condensed face into the remaining protein and continuing to do so equally。
13
There's a sense of stacking in the fine smoothness of the state after it's even。
14
In fact, I've got a six-inch kitty in school。
15
IT'S ON THE LOWER FLOOR OF THE B30, 150 DEGREES。
16
It's finished. It's out of the oven。Yogurt chili cake Make Tips
1. When flour is added, it is sufficient to mix to dry powder, so that it is not over-mixed, and the cramps can cause the face to melt. 2. Protein must be in place, but not overstretched, so it will fade. Three: Disgusting. The pasta needs to be plattered, not garbing, avoiding bubbles。