Chinese Food
Baby's supplementary food micro class yogurt cupcakes
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Today I want to give you a baby version of yogurt cupcake. You can reward yourself when you are busy and green. I see many people are wet and not ripe. It's the taste~
Cooking ingredients
Cooking Steps
Step1:Let's prepare the materials we need first.
Step2:Let's take four eggs first. Separate the whites.
Step3:Add yogurt and oil to the yolk.
Step4:Stir to surface without obvious oil laye
Step5:Sift in flour and starch. Stir until no flour particles are visible.
Step6:To start beating the egg white - sugar needs to be added to the egg white three times.
Step7:After adding white sugar for the first time, whisk it to the coarse bubble shape, then add 1 / 3 of white sugar, whisk it to the wet foaming, and finally add the remaining white sugar.
Step8:Send to dry foaming. When lifting the beater, the egg white will have a small peak.
Step9:Next we add the yolk paste to the protein twice.
Step10:Every time you add it, you need to mix it evenly by cutting.
Step11:After mixing, put it into a paper cup.
Step12:Shake the paper cup gently. Shake out bubbles. Preheat the oven at 150 ° for 10 minutes. Bake in the oven for 35 minutes.
Cooking tips:To answer the most concerned questions of mothers {nutrition for babies} to be able to choose healthy ingredients independently is the biggest advantage of homemade cakes. It can be more reassuring to add to babies. Today's cake mainly contains carbohydrates, protein, phosphorus, calcium, iron and other minerals. But it's not recommended to give more to your baby. After all, it's added a lot of sugar. It's easy to affect your baby's taste. 1 - babies like to eat cake snacks. Sometimes they eat too much at a time. It's easy to choke. It's better to eat it under the care of adults. 2-yogurt must be viscous. When mixing the egg white and yolk, be sure to use the way of cutting and mixing. Mixing at will will cause the egg white to defoaming. The cake will have no fluffy taste. There are skills in making delicious dishes.
