Yogurt bananas
By VicentaLakin
One dose of a Japanese 7-inch high school air-tanger。
Recipe Recommendations
- protein of 5
- fine sugar 28 grams
- lemon juice 2ML
- egg yolk of 5
- low-gluten flour 130 grams
- ripe banana 75 grams
- corn oil 35 grams
- Strong yogurt 100 grams
- sweetening
- baking
- several hours
- ordinary
Steps for Yogurt bananas
1
The yolk and sugar are sent to microlite, and corn oil is mixed。
2
Bananas made mud。
3
Yogurt, banana mud and yogurt are evenly mixed。
4
Add sifted low-heavy, light-heavy, to avoid spasms。
5
The fine sugar was added to the protein three times, and the lemonade was sent to the pointy state。
6
The proteins are twinned twice with the yolk paste, cut in the same way, and don't draw circles。
7
In the 7-day Zero Models, the bubbles were lifted。
8
Under the oven, 165 degrees, 35 to 40 minutes。
9
It's a hot air out of the oven
10
One circle at the edge of the mould, and one more circle in the middle. Or with a handpick。
11
ChifengYogurt bananas Make Tips
1. Use eggs weighing about 55 grams; do not use ones that are too large.
2. You can freeze the egg whites for a few minutes before whipping them for a stable and fine texture.
3. Use thicker yogurt, such as Ambrosial.