Peach yogurt cake
By VicentaLakin
Recipe Recommendations
- low powder 150g
- eggs 3 only
- white granulated sugar 30g
- corn oil 30g
- skim milk 300g
- light cream 80g
- Anmuxi Yogurt 400g
- gelatin tablets 5g
- canned peaches 7 blocks
- white sugar 10g
- sweet fragrance
- fried
- several hours
- ordinary
Steps for Peach yogurt cake
1
Eggs and sugar。
2
Pour milk。
3
Break it up to melt。
4
Scan low powder mix evenly。
5
It doesn't matter if there's a few small particles。
6
To mix corn oil。
7
Over-screened。
8
It's fine and smooth behind the screen。
9
We'll put a film cover on the fridge for half an hour。
10
Take out the paste and remove the film and even the face with a spoon。
11
A small, medium-to-medium fire boiler, with a spoonful of paste in the pan, and a light release of the skin after a bubble。
12
It's a good one. It's about 20 six inches of pie。
13
Pack up the pies and cut the extra edges with Moose。
14
Get all four sides of the pie skin。
15
(b) Slicing of the glitting tablets into small pieces of warm water of about 50 degrees to melt, or a little milk to heat up to about 50 degrees to melt in the boiler。
16
Cream and sugar were given to a visible pattern and evenly mixed with the glint。
17
Add Anmushi yogurt to the lowest level of egg-cutting。
18
The smaller the can of walnuts, the smaller the better。
19
Put a cake tow on the switchboard, a cake peel, then a proper yogurt mousse。
20
Smash it and sow walnuts。
21
And a pie peel, a pie peel with an yogurt moust and a proper amount of walnuts。
22
Frozen refrigerators can be frozen for more than three hours。
23
It's more like ice cream。