A tea yogurt cake
By VicentaLakin
Today, a simple tea-sweet early cake makes it fresher, bites it softly, tastes like a cheesecake and is satisfied。
Recipe Recommendations
- eggs of 4
- yogurt 100 grams
- vegetable oil 50 grams
- low-gluten flour 30 grams
- matcha powder 8 grams
- corn starch 10 grams
- lemon juice 5 grams
- fine sugar 60 grams
- sweetening
- baking
- several hours
- senior
Steps for A tea yogurt cake
1
Four eggs separate the omelet and the yolk in advance, and the eggs freeze。
2
30 grams of low-banded flour, 8 grams of tea powder and 10 grams of corn starch, to be sifted in the basin。
3
Vegetable oil, 50 grams, heating to a rolling state of oil wire, approximately 70-80°C. Hot noodles can make it impossible to form, make cake softer
4
Heated vegetable oils are poured into flour and mixed evenly。
5
Four yolks, and evenly mixed。
6
100 grams of yogurt (preferably thick yogurt), add。
7
Smash even。
8
The paste is sifted over, it makes it more delicate。
9
Four frozen eggs, five grams of lemon juice, and then a little blow-out, and a big fish eye。
10
60 g of fine sugar, in three stages, with a breakout, in three conditions, in the case of thick bubbles, bubbles and bubbles。
11
It's just a little bit of an egg-beater。
12
Take a third of the protein paste and add it to the tea paste。
13
Flip evenly。
14
And all of it back in the protein paste。
15
Flip evenly。
16
The mould is pre-positioned with oil paper (note: a layer of tin sheet of bread outside the living end), the paste falls from the top, shakes the mold and flatens the face。
17
Two strokes of the mold and a few laps of the paste with chopsticks so that the bubble can be removed。
18
Prepare a big deep dish, put the cake mold in it, pour the big dish into half the cold water and then enter the oven。
19
The oven is preheated at 150°C and baked for 70 minutes (note: when baked on the face of the cake, a tin paper is covered on the upper floor so that the surface is not too hot)。
20
After the oven is baked, the shock is two strokes, the internal heat of the cake is blown, and then the model cools。
21
COCHRANE ELECTRIC ASS YOGURT
22
There's a silk sound when you break it up. It's very healing。
23
It's fresher, the cake is so soft。
24
It tastes like cheesecake when it's frozen。A tea yogurt cake Make Tips
1. There shall be no residual yolk or water in the egg-cleansing, otherwise it shall not be appropriate to pass out. It's better to freeze the fridge. 3 The final cut of the knife, and finally a hot water bubble, will smooth the face. 4. The living-bed molds are packed outside of the room with an extra layer of tin paper to prevent leaks during roasting。