Fruit yogurt sponge cup
By VicentaLakin
In addition to making simple, you can add the fruit you like, and then you'll get tired of fixing your stomach
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 a little
- yogurt appropriate amount
- diced pineapple appropriate amount
- strawberry of 6
- mint leaves appropriate amount
- sweetening
- roast
- an hour
- ordinary
Steps for Fruit yogurt sponge cup
1
Moose oil, backup。
2
a hot pot of water is prepared in advance to melt 30 g of milk and 30 g of salt-free butter insulated water into liquid reserves。
3
The oven was preheated at 165 degrees。
4
Separated from omelette and yolk, they are fed into an oil-free and water-free bowl。
5
Add a little lemonade to the eggnog。
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 to the white and fine foam。
8
Add one half of the rest of the fine sugar and hit the protein frost in a state where the texture does not disappear。
9
Add the rest of the fine sugar and hit a hard bubble at a low speed。
10
The yolk is added to the protein frost, and the low-speed mix is even。
11
• Add sifted low-banded flour and lift it from the middle to the edge with a razor, so that it is even to the point where it is dry and fine。
12
A spoonful of pasta, added to the melted butter milk, and squished the milk with the hand。
13
The paste of the milky paste is poured into the cake paste, the paste of the paste becomes thin and smooth, it drops like a leash, and the stripes do not disappear。
14
Put the pasta in the mold, about eight points。
15
The shock plate, placed in the oven, 165 degrees up and down, 25 minutes of mid-level baking, with gold on the surface。
16
Get out of the oven and put the hanger on it。
17
Load yogurt, strawberries, pineapple decorations, and finally put mint leaves。Fruit yogurt sponge cup Make Tips
Thanks for the recipe。