Chinese Food
Yogurt chocolate bean Cupcake
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I like the taste of sour, sour and sweet. I like the taste of silky. This cake tastes like a light cheesecake. Although it lacks the flavor of cheese, it has the smoothness of yogurt. It is also mixed with the flavor of thick chocolate, making this cake more refreshing. The taste is sweet but not greasy.
Cooking ingredients
Cooking Steps
Step1:First, prepare two mixing basins. Keep all equipment containers free of oil, water and materials. (my yogurt here is made by myself. It's sugar free. If your yogurt contains sugar, please reduce the sugar of the formula as appropriate.
Step2:Put the egg yolk and protein into two containers respectively (here you can also use the egg yolk separator. Be careful not to mix the egg yolk in the protein. Not at all
Step3:Pour the cooking oil into the egg yolk and mix with the hand beater. (mix until you can't see the oil
Step4:Then pour the yoghurt fermented by Chuanxiu children's fungus into the mixed egg paste. Stir it again. (yogurt must be that kind of thick yogurt. If not, please reduce the amount of yogurt
Step5:In the mixture. Pour in the sifted low flour and cornstarch and mix well. Stir until there are no particles and no dry powder. Put the batter aside after mixing. (the egg paste with corn starch is not easy to defoaming, and the taste is more delicate.
Step6:Next, whisk the protein. Drop a few drops of lemon juice (or white vinegar) into the protein and whisk until the volume is slightly larger. When the surface is fisheye blister, add 20g of fine sugar (added three times) and continue to whisk at a low speed
Step7:Send the second granulated sugar added to 20g at the time when the bubble is not visible. Then use the egg whisk to deliver it at medium speed. (white granulated sugar can play a stabilizing role
Step8:When the protein has obvious lines and is not easy to disappear, add the remaining white sugar for the third time. Adjust the eggbeater to high speed and beat for one minute, then turn to low speed for two minutes.
Step9:Whisk until the egg white is chicken tail like. It's ok if the buckled basin doesn't slide (try to put it in place at every corner). If you're afraid of shrinking, you can whisk it to a harder dry foaming.
Step10:For the first time, use a scraper to take one-third of the egg white and add it to the yolk paste. Use the method of turning and frying to mix it evenly. (don't draw circles and stir. It will defoamer.
Step11:Put the egg yolk paste that has been mixed once into the remaining protein and mix it again (same as above. Move quickly and gently
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Cooking tips:This cake does not shrink or crack. This is the amount of nine small paper cups. And the temperature is only a reference value. It depends on the performance of your own home oven. If you can't distinguish between neutral foaming and dry foaming. There are skills in making delicious dishes.
