Blueberry yogurt cake
By VicentaLakin
Recipe Recommendations
- 䓤
- eggs 3 only
- low-gluten flour 51 grams
- white granulated sugar 18 grams
- oil 24 grams
- milk 24 grams
- white vinegar a little
- cake
- Blueberry yogurt 400 grams
- honey 65 grams
- the gelatine powder 15 grams
- Dried blueberries appropriate amount
- blueberry sauce appropriate amount
Steps for Blueberry yogurt cake
1
(b) Separation of omelet and yolk
2
Add white sugar, milk and oil to the yolk
3
(a) Bumping to the bubble
4
(a) Sifting in low-band powder
5
(a) Slicing into yolk paste
6
(b) Protein proteomies
7
(b) Combination with yolk paste in three sessions
8
(b) The pouring of the molds caused a bubble
9
(a) The lower lower layer of the oven, 110°C, 120 minutes, with a cooling pattern
10
Cut the cake into two pieces and cut off the edges
11
The sour milk is mixed with the honey several times
12
As illustrated
13
Fish powder is immersed in milk
14
As illustrated
15
(b) Insulation from the water to thermalization
16
(b) The rapid mixing of fish glue solutions into yogurt paste
17
Put the first piece of cake in the mold
18
It's not like you've ever had a cake before
19
Blueberry drying
20
Add a second piece of cake
21
It's not like you've ever had a cake before
22
(b) Load blueberry jam in a fresh bag and cut a small mouth
23
(b) Squeeze jam on the face of the cake
24
Draw marble lines with chopsticks, and put the cake in the fridge to condensate, demodel, and complete。