Tea yogurt cake
By VicentaLakin
Today, we make a cup of tea cream cake, a delicious baked cake with fresh tea and strong milk, a soft cake with fine tastes, a mixture of deep tea and sour milk, and a unique taste。
Recipe Recommendations
- eggs of 3
- corn oil 40 grams
- yogurt 60 grams
- low-gluten flour 30 grams
- matcha powder 8 grams
- corn starch 8 grams
- white granulated sugar 40 grams
- lemon juice 6 grams
- sweetening
- baking
- several hours
- senior
Steps for Tea yogurt cake
1
The eggs are three. First the yolk and the egg are separated. Note: The eggs are frozen for 10 minutes and more stable。
2
Corn oil 40 grams, yogurt 60 grams, evenly mixed to lactation。
3
Scan 30 grams of low-banded flour, 8 grams of tea powder and 8 grams of corn starch。
4
Smuggle to even colour。
5
Add three yolks。
6
Smuggle to smooth。
7
Three eggs, six grams of lemonade, first a big fish eye。
8
White sugar, 40 grams, two-time additions, to lift the elastic little hook on the egg-beater。
9
Take a third of the protein paste and add the tea paste。
10
Flip to even colour。
11
And then all of it goes back to the protein paste, and it's even with the twitch and the twist。
12
Put the pasta in the mold from the top。
13
Draw around the paste with chopsticks, remove the bubble, and shake it twice。
14
The oven 150°C is preheated to the temperature and placed in the oven for 20 minutes。
15
Quick take out crosses。
16
Put it in 150°C for another 30 minutes。
17
It's baked, it's blown off the internal heat, and it's completely cool。
18
Then strip。
19
CAKE WITH TEA YOGURT. FINISH O
20
The cake is soft and delicate。
21
The smoothness of yogurt fills the whole cake with a sense of hierarchy。
22
Each mouth is immersed in the perfume of tea, as if it were in a quiet tea garden, where the peace and vitality of nature are felt。Tea yogurt cake Make Tips
The choice of powdered tea is important, and high-quality powdered tea can provide a more rosy taste. 2. The freezing of eggs 10 minutes in advance, with the addition of lemonade or white vinegar, will make the break more stable. 3. The temperature and time of baking is critical to ensure that the cake is slowly baked at low temperatures and that it is wet。