Yogurt cupcakes

yolk:3 low gluten flour:60g old yogurt:65g corn oil:24g sugar (egg white):40g sugar (with yolk):10g lemon juice:moderate amount https://cp1.douguo.com/upload/caiku/3/9/4/yuan_39ce3b2e7f7f972faa6c4a774c2247a4.jpg

Yogurt cupcakes

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Yogurt cupcakes

Cooking Steps

  1. Step1:Family report...

  2. Step2:Separate the egg white from the yolk. Add 10g sugar to the yolk. Stir well.

  3. Step3:Add the corn oil into the yolk in several times. Mix well each time before adding the next time.

  4. Step4:Add the old yoghurt in the same way. Stir well.

  5. Step5:Sift in low powder..

  6. Step6:Use a scraper to turn the mixture from the bottom up until the yolk paste is smooth. Don't stir in circles. It's easy to defoaming.

  7. Step7:It's OK to stir it so that there is no particle.

  8. Step8:Add a few drops of lemon juice to the protein. It's easy to kill. If you don't have a lemon at home, you can add a few drops of white vinegar.

  9. Step9:Use egg beater to spread to coarse fish eye vesicle. Add a fine sugar. Add foam to second times. Add the last sugar when beating until it's a little thicker. When the lines are clear, lift the egg beater as shown in the picture. The head is in a small triangle.

  10. Step10:Take one third of the protein and add it to the yolk paste. Turn it up from the bottom to the top and mix evenly. Do not circle.

  11. Step11:Pour all the yolk batter into the rest of the egg white. Continue to mix evenly.

  12. Step12:Pour the cake paste into a paper cup. It's about eight minutes full.

  13. Step13:Preheat the oven. 130 degrees. Middle layer. Heat up and down for 20 minutes. Then set it to 160 ℃ and bake for 30 minutes.

  14. Step14:Done. No cracking.

Cooking tips:There are skills in making delicious dishes.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook Yogurt cupcakes

Chinese food recipes

Yogurt cupcakes recipes

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