Yogurt cupcakes
By VicentaLakin
Very delicate
Recipe Recommendations
- homemade yogurt 100g
- eggs of 4
- low-gluten flour 70g
- corn oil 60g
- corn starch 50g
- white sugar 60g
- sweet fragrance
- roast
- half an hour
- simple
Steps for Yogurt cupcakes
1
Eggregated yolk separated。
2
Sour cream in yolk, corn oil evenly mixed。
3
Low-banded flour and corn starch filtered。
4
Plots &quat; Z&quat; words, mixing。
5
The first white sugar was added to the fish eyebrush with an egg-beater for three seconds。
6
Buffalo and sugar for the second time。
7
The third round of white sugar and 2 grams of corn starch in Venlucca continues to pass。
8
Last thing you can say about an eggbeater is a tip。
9
A third of the protein is mixed into the yolk paste。
10
Then back to the protein。
11
Again, it's even。
12
Squeeze the cake into a bag of flowers and squeeze it into a cup full of eights。
13
The oven is preheated with a preheated fire of 160° and about 150° and 20 minutes。
14
The finished chart。Yogurt cupcakes Make Tips
Temperature control. My temperature's a little high, it's cracking。