Fruit yogurt sponge cup
By VicentaLakin
Add the favorite fruit to the yogurt cake cup to make the paint even higher. Building
Recipe Recommendations
- egg yolk of 3
- egg white of 3
- pure milk 30 grams
- unsalted butter 30 grams
- fine sugar 80 grams
- low-gluten flour 80 grams
- lemon juice few drops
- yogurt appropriate amount
- diced pineapple appropriate amount
- strawberry appropriate amount
- mint leaves appropriate amount
- sweet and sour
- roast
- several hours
- senior
Steps for Fruit yogurt sponge cup
1
Prepare the material。
2
Prepare a hot pot of water in advance and pour milk and salt-free butter into the egg basin。
3
The insulated water melts into a liquid reserve and the oven is preheated at 165 degrees。
4
Separated from omelette and yolk, they are fed into an oil-free and water-free bowl。
5
The eggnogs add a little lemonade。
6
Start the egg-pumper at high speed and turn around and clear the eggs to a blistering state。
7
Add a third of the fine sugar。
8
Send it to white, foams in fine state, adding one half of the remaining fine sugar。
9
Hits the protein frost in a state of non-disappearance, adding the rest of the fine sugar, and hitting the hard-eating bubble at low speed。
10
The yolk is added to the protein cream。
11
Slow and flat。
12
Add sifted low-banded flour。
13
Scratch to the edge of the middle, and evenly to the point where there is no dry powder。
14
A spoonful of pasta, added to the melted butter milk。
15
Smuggle it with your hands。
16
Put the milky paste in the cake paste。
17
Scratch to the paste becomes thin and smooth, drops like a drift belt, and the stripes don't disappear。
18
Put the paste in the mold, about eight cents enough。
19
Put it in the oven, 165 degrees up and down, 25 minutes in the middle。
20
The surface can be gold。
21
Get out of the oven and put the hanger on it。
22
Load yogurt, strawberries, pineapple decorations, and finally put mint leaves。Fruit yogurt sponge cup Make Tips
Fruits match anything