The yogurt cloud is so windy
By VicentaLakin
Recipe Recommendations
Steps for The yogurt cloud is so windy
1
First, it separates the yolk from the yolk. It's three and five。
2
Add 45 grams of salad to the yolk, evenly mixed, 100 grams of yogurt mixed。
3
80 grams of low-banded flour are sifted into a mixed yogurt with a hand-held egg-beater, drawing eight words into an even fine yellow paste。
4
The eggs were removed to the fish eye bubble and began to be added to 15 grams of fine sugar, and 50 grams of fine sugar were added to the egg liquid three times。
5
Add 15 grams of fine sugar to the delicate state。
6
Add 20 grams of fine sugar for the third time。
7
The fact that the protein is not easily lost in the texture and that the eggbeater is slightly prevented from raising the sharp angle is an indication of the success of the protein。
8
When the protein is finished, the electric omelet turns around and lifts the omelet, and when the omelet is empty, it loses the protein attached to it and stays in the protein basin。
9
In two sessions, yolk paste and protein cream were mixed, first adding a third of the yolk cream to the homogeneity of the yolk paste。
10
The two-thirds of the remaining two-thirds of the condensed pasta fall back。
11
The flat-faced face fell into the 8-inch living-floor mold, blowing out the bubble。
12
THE OVEN 150°C IS PRE-HEATED FOR 10 MINUTES, WITH A TIN SHEET UNDER THE MOULD, AND BAKED FOR 160°C 40 MINUTES IN THE LOWER AND MIDDLE OF THE OVEN。
13
The baked cake came out of the oven and the truncheons went cold。
14
And then it's gone
15
The finished product。
16
The finished product。