Yogurt chili cake
By VicentaLakin
Fine, soft yogurt, don't miss it。
Recipe Recommendations
- eggs of 2
- Original thick yogurt 80g
- white sugar 25g
- lemon juice few drops
- low powder 40g
- corn oil 25g
- sweetening
- roast
- an hour
- ordinary
Steps for Yogurt chili cake
1
Eggs separated。
2
Egg yolk is added to corn oil and 60 grams of yogurt (because it's the last regulation of all 20 grams left in thick。
3
Smash to emulsion。
4
Scan low powder。
5
Smuggled and finely flowed paste (the 20 grams of yogurt just left here can be increased or reduced depending on the level of paste flow)。
6
Protein is mixed with lemonade and sugar, which is torn to a small straight angle。
7
Half of the protein goes to the yolk paste, and up and down the bludgeoning technique is smooth and smooth。
8
And pour all the remaining proteins。
9
Continue to flip up and down and mix evenly at 1450°C of the preheat oven。
10
Pasta pours into the mold from high。
11
Two strokes in the oven, 145°C for about 40 minutes。
12
When it's done, take out the buttons, cool out, demox。
13
It's delicious。Yogurt chili cake Make Tips
The yogurt is thick enough to increase or decrease depending on the water intake of your flour, and the yogurt tastes sweet, so it's less sugar。