Yogurt chili cake

1

All materials are in good order and are available separately. Clear eggs, melt butter。

2

The yogurt filtrates some of the milk with a very thin sift. It takes about 10 minutes to filter the milk so it can be prepared in advance。

3

The yogurt eggs are evenly mixed, and the melted and cooled butter is evenly mixed。

4

Sifting flour, pouring 30 grams of sugar. And he's got a hand-beating egg. I usually put sugar together at this point, so why am I paying attention。

5

Preheat oven 150 degrees. Send out the egg clean, very strong. (Eggs purifier is very clear and there's a little resistance on the electric omelet

6

Dig a spoon of egg clean, mix it evenly, and split the rest twice and evenly。

7

A good paste, a strong fluffiness. If not, it's an egg-cleaning or mixing problem。

8

The grinder can be put in eight inches of cake, or six inches of cake, like me, and four smaller cups of paper. Some hot water is pouring into the plate and the water is baking. Six millimeters: eight inches in more than 30 minutes: one hour

9

The finished chart。

10

The organization is super dense, cooled and tastes better than cheese。

I met a number of friends who said that the egg was not ready to go out, and I found that it was too early to go out with sugar and lemon juice, and that if it was with sugar, it would have to be added a few more times after the egg was first taken out, which would have been impossible to do so. After the butter melts, it will be slightly cooled and then used, otherwise the hot butter will be covered with cold yogurt in winter. Water bathing: We can add a little more when the water is gone. If it's an easy-to-water separation mold, remember to separate the idea from the water。