No sour cream cake
By VicentaLakin
And because it's made of protein sugar, and it's made of two yolks, it's made of two eggs and a couple of cupcakes. Eggs are big, medium-sized eggs that can be tumbled, and it's not as easy for the whole egg to pass out alone, so the insulation is necessary. The temperature of the hot water is around 60 degrees and can be maintained at 40-60 degrees through thermal heat of the egg basin。
Recipe Recommendations
- chicken whole egg of 2
- egg yolk of 2
- low-gluten flour 60 grams
- plain yogurt 80 grams
- fine sugar 60 grams
- sweet and sour
- baking
- an hour
- ordinary
Steps for No sour cream cake
1
Materials and tools are ready: 2 full eggs, 2 egg yolk, raw yogurt, low-banded flour, fine sugar; egg-hitlers, one small and two egg-baskets, 12 simulators and paper cups。
2
First, put the cup into a 12-gauge metal model。
3
Two full eggs, two egg yolks, 60 grams fine sugar in the basin。
4
Taking a large basin, pouring into hot water at about 60 degrees, placing an egg basin in hot water, mixing the fine sugar with the egg fluid with an egg head first, with three minutes of high-speed blow-out, increasing the egg fluid volume, lightening the colour, then turning low-speed stirs, making the bubble delicate and stable; lifting an egg-beater, with 10 seconds of falling traces of the egg paste remaining。
5
Sifted low-banded flour into an egg paste。
6
Scratch up and down。
7
Take a razor paste and mix it with raw yogurt。
8
Put yoghurt paste down in the paste basin, evenly mixed, with fine and radiant cake; the oven is preheated at 160 degrees。
9
Pour the cake into a cup, full of eight or nine, with a few shakes on the grill。
10
In the middle of a pre-heated oven, it will be baked at 160 degrees for 10 minutes, followed by a 150/160 degree for 12-15 minutes, adjusted to the condition of the oven and the colour of the preferred cake。
11
Two strokes of the oven, and the cakes fall on the hanger。
12
It can also be worn on the face of a cake。
13
Cake with no sour yogurt, soft gold, full of gumNo sour cream cake Make Tips
1. This is done with full-egg sponge cake because of the placement of two extra yolks, the colour of the cake is more yellow and the taste is softer than usual; 2 and the fluid insulated water of the eggs is easy to pass, allowing the temperature of the egg to be between 40 and 60 degrees, so that the bubble can be prepared at a high speed, then at a low rate, and for a minute at a low rate, when the egg paste is stable and fine; 3 and the time and temperature of the baking is adjusted to the actual situation in which the oven is used, the quality of the mould used and the size of the preferred cake colour。