Yogurt cupcakes
By VicentaLakin
Kids in the baking pit like to make cupcakes, have a very high success rate and are easy to carry and share
Recipe Recommendations
- low-gluten flour 80g
- eggs of 4
- fine sugar 90g
- homemade yogurt 105g
- corn oil 55g
- lemon juice few drops
- milk fragrance
- baking
- an hour
- ordinary
Steps for Yogurt cupcakes
1
Get all the food ready. The yogurt here is homemade。
2
Protein yolk separation backup. (4 yolks in 60-65 grams)
3
Corn oil, home-made yogurt, poured into the egg basin, hand-stamped the egg with a mix of emulsion, presenting a lactation form。
4
SIFT IN LOW-BANDED FLOUR AND EVENLY SCRAPED IN THE " Z " FONT OF THE MANUAL PUNCHER。
5
BITE THE YOLK AND MIX IT EVENLY AGAIN. IT'S STILL AN EGGBEATER 'Z'
6
Take out the omelette, drop it in lemon juice, add the fine sugar to the omelette three times, and send it to a neutral hair bubble. The proteins here don't have to be too hard to crack when they're baked
7
The distributed proteins are added to the yolk paste three times, and the mix is even。
8
I'll put the cake in the bag. ♪ A bouquet can fit in a cup ♪
9
Squeeze into a little paper cup and shake a few。
10
Delivery of 130-degree pre-heated mid-level oven for 30 minutes。
11
Turned into 150 degrees baked for about 25 minutes。
12
After the baking has been completed, several consecutive shakes are removed and transferred to the drying web。Yogurt cupcakes Make Tips
1. If not home-made yogurt, make with market-produced yogurt, with sweetness in mind and with appropriate reduction in sugar. 2. The protein here should not be too hard, otherwise the baking will break. 3. The time and temperature in the text are for reference purposes only and the temper of each oven is different from the Platte 6080, so adjustments must be made as appropriate。