pineapple yogurt invert cake
By VicentaLakin
Recipe Recommendations
- sweetening
- roast
- several hours
- ordinary
Steps for pineapple yogurt invert cake
1
30 grams of butter, melt it in the pot。
2
Add 30 grams of ice sugar。
3
Get to ice cream and color, and join the pineapple。
4
Cook to pineapple color, gather juice。
5
4 egg yolk 70 g low-banded 30 g sugar 200 g yogurt 45 g oil。
6
Smash it into pasta。
7
The egg clears to dry hair bubbles。
8
The egg is divided three times into pasta。
9
Pineapple lay at the bottom of an eight-inch cake。
10
Rolling pasta。
11
I'm a living model. 150°C, 50 minutes, and if the colour is ready, a layer of tin paper can be added。
12
The finished product。
13
The finished product。