Mini yogurt hot twirl cake
By VicentaLakin
The little guy with the little cupcakes, he took them seriously. The soft little cupcakes, she took them away. Today, I tried to make this mini yogurt cup with hot twigs, and it's so cold, it's not cracking, and it's sweet, it's so soft, it tastes like yogurt, it's for kids, the little one, it won't last! The formula makes 24 series, 24 mini cups. If you don't have the same mold, make your own adjustments when you're warm
Recipe Recommendations
- refrigerate their eggs of 2
- thick yogurt 60 grams
- low powder 45 grams
- corn oil 20 grams
- fine sugar 30 grams
- white vinegar few drops
- sweetening
- roast
- several hours
- ordinary
Steps for Mini yogurt hot twirl cake
1
Get the material ready. We need about 60 grams of refrigerated eggs. Twenty-four milligrams of mini cups。
2
Separate yolk and protein. The protein is placed in a clean, water-free, oil-free basin and in the freezer reserve。
3
Corn oil insulation or microwave heating up to about 80 degrees. Then they sift in all the powder。
4
It doesn't matter if it's a little sticky. After mixing, the oil temperature is reduced to temperature (around 35 degrees) and placed in two yolk. Continue to mix it into a slightly sticky paste。
5
Add 60 grams of yogurt, which is composted into smooth drops of yolk paste. Battery remembers scratching and mixing. Put one side aside。
6
Take out the protein that is frozen around it in a slag state (spreading to be more subtle and stable) and add a few drops of white vinegar or lemonade. At this point, it is possible to preheat the oven at 160 degrees。
7
The electric omelet was distributed at high speed, reaching the fish eyebrow and adding a third of the fine sugar; then it continued to hit the thin little bubbles with a third of the fine sugar; until it hit the protein with a slight texture, the last of the fine sugar。
8
Up to the point, it pulls a little bit of a hook out of the egg head, turns a few more rounds at a low speed and sorts out the bubble. The proteins end up fine and bright。
9
One third of the protein cream is taken into the yolk paste, the left hand works with the reverse clockwise and the right hand is pumped from 2 o'clock to the center of the basin from the bottom to 7 o'clock, repeating, mixing and initial mixing. Don't mention it too high to prevent too much air from coming in, and there'll be plenty of air holes in the finished products。
10
Take another third of the protein cream, repeat the previous step and mix it evenly。
11
It then goes back to the remaining protein cream, which, in the same way, mixes, and then finally with a razor, pulls up the edge of the basin and the bottom of the basin, and then a little bit more。
12
Look, mixed cake, there's no protein cream. Get ready for the bouquet。
13
Pack the cake in a bouquet, cut it and squeeze it into a 24-gauge. Just 8-9 points. Do not drag a little tail when you're squeezed, or you'll bake a little tip。
14
The quail was lifted with a light shock of 1-2 and an atmospheric bubble. Put it in the lower half of the preheated oven, turn it up and down 110 degrees and bake it for 35 minutes。
15
They then turn to fire 150, fire 110, continue to bake for 13 minutes, last 10 minutes, turn on the oven ' s hot wind function, and bake the skin older, not easily sticky。
16
Finish the roast, take out the grill, shock the heat twice and then transfer the cupcakes to the cold shelf. Insert a toothpick into the cake body, and if no cake crumbs come out, it's roasted. It's completely cold and sealedMini yogurt hot twirl cake Make Tips
NOTE: 1 AND THE OVEN IN TEXT IS PE3050, AND PLEASE FINE-TUNE IT TO YOUR OWN OVEN. IT IS NORMAL TO BAKE A LITTLE BIT OF A 2-3 MM DENT IN THE BOTTOM OF THE CAKE. 3. TWIST MUST BE CAREFUL HOW IT WORKS, OTHERWISE IT IS EASY TO MELT. THE OVEN PREHEAT MUST BE IN PLACE, AND I USUALLY RAISE THE TEMPERATURE PREHEAT BECAUSE THE INSTANT TEMPERATURE OF THE OVEN IS LOWER。