Yogurt chili cake
By VicentaLakin
This yogurt twig cake, which adds delicious yogurt milk to the twig cake, makes the cake smell more fragrance and softer
Recipe Recommendations
- low powder 100 grams
- white granulated sugar 100 grams
- eggs of 5
- corn oil 40 ml
- plain yogurt 85 ml
- lemon juice
- raspberry small amount
- milk fragrance
- baking
- several hours
- senior
Steps for Yogurt chili cake
1
Separate yolk, protein。
2
Thirty grams of sugar enters the egg yolk basin, with eggs to flat and full sugar melt。
3
in turn, 40 ml of corn oil was added to integrate egg fluid with oil。
4
Add yoghurt in fractions。
5
Low powder is twice sifted into the basin, and the mix is evenly laced with yolk paste。
6
A few drops of lemon juice were added to the protein, which was hit in rough bubble form at low speed。
7
In three minutes, 70 grams of fine sugar was added, with a medium stroke。
8
To dry bulge, about 9。
9
One third of the protein is cut evenly in the yolk paste。
10
And then back to the protein, add the berries to the quick and even cut。
11
Putting the face down into the mold, stunning the table a few times down, disbursing the bubble inside and levelling the surface。
12
The oven is preheated 150°, served with a bowl, which is placed on the second floor in the countdown and baked for 60 minutes。
13
Get out of the oven and get rid of it。