Pumpkin yogurt cake
By VicentaLakin
The neighbor next door brought a pumpkin, made a pumpkin bun last week and made a pumpkin cake today. I finally replaced the milk with yogurt. I didn't think it was better
Recipe Recommendations
- pumpkin puree appropriate amount
- low-gluten flour 100g
- corn oil 35g
- eggs of 4
- Ice cream yogurt 150g
- white granulated sugar 10g
- white vinegar 3 drops
- sweet fragrance
- roast
- an hour
- simple
Steps for Pumpkin yogurt cake
1
Pumpkin slices are either evaporated or in microwave ovens. Eggs are separated between yolks and proteins, water-free and oil-free basins, drop a few drops of eggnog or lemon juice in the eggnog, and distribute refrigerators with an eggmaker。
2
Disperse the yolk, add corn oil, and mix it with pumpkin mud (a pumpkin evaporated with yogurt, which is then squeezed into the paste with yogurt), and then insert low powder into the mix, and eventually mixed with pyrotonic protein, and the pyrolytic protein is then added to the yogurt。
3
And then you pour the cake into the eight inches and shake it a few times。
4
Put it in the oven and fire 165o 1 hour. The smell of pumpkins is all over the house。
5
The orange orange pumpkin cake comes out