Chinese Food
Yogurt cupcakes
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It's a delicious cupcake. But it's really not easy to make. Pay special attention to the control of the temperature and time of the link, the protein sending and the baking link. Come on, folks. This is the quantity of seven medium cups.
Cooking ingredients
Cooking Steps
Step1:Separation of egg white and yolk. Add yogurt and cooking oil into the yolk and mix well. Sift in low gluten flour and mix well to make yolk paste.
Step2:It's a crucial step. It's the success of the cake. Whisk egg whites with electric beater. Add sugar in three times until the egg whites are in a hard foaming state. That is, when the beater can lift small sharp corners. Be patient in the process of egg white. Put a few drops of lemon juice or white vinegar.
Step3:Mix the egg white and the yolk paste. Take one third of the egg white and put it into the egg yolk paste. Stir well from bottom to top. After mixing, pour into the remaining protein. Stir in the same way. Pour into the prepared paper cup.
Step4:Preheat the oven at 170 degrees for 5 minutes. Bake the pan into the middle layer. 160-170 ℃ for 30 minutes.
Step5:The cake is coming out. Personal feeling. It tastes better after cooling.
Cooking tips:I didn't take a picture this time. I have skills to make up the dishes next time.
