Yogurt chili cake
By VicentaLakin
With yogurt cake, it tastes more wet than it tastes。
- sweet fragrance
- roast
- an hour
- ordinary
Steps for Yogurt chili cake
1
The original greek yogurt is added to the corn oil (all other non-savoury vegetable oils are available)。
2
Smash even。
3
Add yolk。
4
Sift in flour。
5
。
6
The protein is placed in a water-free and oil-free container and is subject to the addition of rice vinegar (silent lemon juice, too), sugar is added three times to a dry hair bubble, the protein is unbuttoned, the egg is lifted and the protein is condensed with a small tip. (One third sugar when punched to thick bubbles, a second sugar when poached bubbles, and the remaining sugar when there is a visible pattern
7
One third of the protein is mixed into the yolk paste。
8
And pour the yellow paste back into the remaining two-thirds of the protein paste。
9
Flipped evenly. It should be a thick, light paste. If it's rare, it's just a bubble
10
Put the cake in an 8-inch high school air model and shake it a few times and shake it up。
11
Put it in a pre-heated oven and bake it at 320 degrees Fahrenheit (160°C) for 40 minutes。
12
Take it out hard and shake it down and cool it down。
13
I put this one up all night, and I won't back down。
14
Strip。
15
Cut it out, nice and soft。
16
Press it。
17
Play it right now. Flexy and wet。