Yogurt cranberry
By VicentaLakin
I don't know why I've always had one thing for Chi Fung, like it's delicate, like it's soft. Wind is delicious at all times, making cakes, cake rolls, Hokkaido Chifeng, and eating empty foods. I've never had yogurt-like twig since I'm worried that unauthorised changes in formula can affect its taste, and I'm going to go to half-sugar on Monday to drink milk tea and find out that her new twig is made of yogurt, and I can't help but decide to try. I didn't think the taste had changed at all, but the yogurt and chili added to the cake. I've decided to share it with you in a very exciting way。
Recipe Recommendations
- low-gluten flour 90g
- eggs 5g
- yogurt 40g
- corn oil 40g
- the cranberry appropriate amount
- sugar
- white vinegar 3 drops
- milk fragrance
- baking
- several hours
- simple
Steps for Yogurt cranberry
1
Equator, yolk separation。
2
equation with vinegar hit the fish eye and added 20 g sugar。
3
hit the thin foam and add 20 g sugar。
4
add the last 20 g sugar when it's clear。
5
Hits the protein to dry hair bubbles and pulls the egg-beater out of the straight angle. Put it in the freezer。
6
Add yogurt to the yolk。
7
Add corn oil。
8
Add sugar。
9
Illuminating yolk, corn oil, yogurt and sugar。
10
Add a proper amount of cranberry。
11
Spray flour into yolk and mix it evenly。
12
Take the protein, take a third to the yolk. Flip evenly
13
Puts the mixed face in the protein。
14
Smash it evenly and pour it into an eight-inch cake mold。
15
In the second layer of preheated ovens, 145° roasted 25 minutes later, covered with tin paper and 165° baked 25 minutes。
16
Bake it out。
17
It's cold on the net。
18
Declining strips。