Yogurt cupcakes
By VicentaLakin
Recipe Recommendations
- yogurt 100g
- eggs of 4
- low-gluten flour 75g
- corn starch 25g
- corn oil 40g
- sugar 40g
- milk fragrance
- roast
- half an hour
- ordinary
Steps for Yogurt cupcakes
1
Yogurt, eggs。
2
Corn oil, white sugar, low powder corn starch。
3
Pair of eggs and yolk into two oilless, waterless basins。
4
sour milk, corn oil and 10 g white sugar are pouring into the egg yolk basin。
5
Mixed and evenly mixed。
6
Scan low-banded flour and corn starch。
7
A single-word line is used to mix it into a particle-free form。
8
Prepare for an egg purifier with a few drops of lemonade in the pot。
9
The rest of the white sugar is added three times to the egg. When an electro-plug is used to make a big fish eye bubble, it is placed in the first。
10
Add the second white sugar when foam is more abundant。
11
When the protein frost comes to a delicate foam, add a third。
12
Just send it when it's small。
13
Put one half of the protein cream in the yolk paste。
14
It's mixed up and down。
15
When the mix is even, the remaining protein cream is added and the mix continues。
16
Totally evenly mixed。
17
The pasta is packed in a bouquet and a small cup of paper。
18
Squeeze the pasta into a paper cup and blast the bubble into the oven。
19
The oven is preheated, the grill is put in, and it's on fire 150° 30 minutes。
20
Very soft, unbreakable, unfailing。
21
The finished chart。