Mini yogurt cake
By VicentaLakin
#Eggs # delicious mini yogurt cakes, eggs, flour, sugar, oil can be made, and can't be bought outside; whether it's for breakfast, tea snacks in the afternoon or snacks for children, it's very good, soft, loose, organized, ready to enter, delicious, simple failure。
- milk fragrance
- baking
- three-quarters of an hour
- ordinary
Steps for Mini yogurt cake
1
Get your food ready。
2
Corn oil and yogurt are pouring into the basin, with razors to complete emulsion。
3
Sift in cake powder, double-stamped with a razor and no dry powder。
4
The frozen eggs are separated, the yolk is put in the paste and the egg is put in another clean and oilless basin。
5
(b) The upper and lower flips or the strokes &quat; Z&quat; the modulation of the words so that the lifting of the razor can drop quickly in a linear pattern; and the oven preheating the fire at 150 degrees。
6
Salt, white vinegar and sugar are added to the egg clean。
7
It hit a hard hair bubble with an electric puncher, which produces a short tip。
8
Take a third of the protein cream, put it in the yolk paste, mix it with a flip hand, and don't mess it with the ring, which will make it melt。
9
And then you pour the rest of the protein cream in, and you mix it evenly with a razor, and you move as softly as you can so that it doesn't melt。
10
The cake is so full, there's no protein creeps, it's so thin and smooth as silk。
11
Then you put the cake in a one-time flower bag, cut a little mouth below and squeeze it carefully into a paper tray。
12
I've got 25 of them。
13
Put the oven in the lower middle of the oven and bake for about 20 minutes。
14
Breading to the surface is ripe, with the specific temperature and timing adjusted appropriately to the condition of the oven。
15
The baked cupcakes, the soft puffs never fall。
16
It's fine, it's fertilized and it's delicious。Mini yogurt cake Make Tips
1. THE VARIETY OF YOGURT SOLD ON THE MARKET VARIES IN INTENSITY, WITH FLEXIBILITY TO INCREASE OR DECREASE IN THE DRY AND WET STATE OF FACE-TO-FACE. 2. THE EGGS REQUIRE FRESH, FROZEN EGGS, WHICH ARE EASY TO BREAK AND STABLE AND DIFFICULT TO MELT. THE CONTAINER CONTAINING THE EGG IS FREE OF WATER, OIL AND YOLK, OR IT WILL AFFECT THE FLOW OF PROTEIN. 3. WHEN MIXED, MOVE SOFTLY AND DO NOT DRAW RINGS, BUT RATHER FLIPS WITH A TOP-DOWN FLIP OR "Z" TO AVOID THE CAKES FALLING APART. 4. SPECIFIC TEMPERATURES AND TIMES MAY BE ADJUSTED ACCORDING TO THE SITUATION IN THE OVEN。