Chinese Food
Yoghurt Cake Cup: pursuing the simplest
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I've made yoghurt cheesecake many times. This time I want to make it another way. So I made it in cupcakes. The little one. It's soft and cute. I think. Life. Can be simple. A simple change of state. A new beginning.
Cooking ingredients
Cooking Steps
Step1:Separate the yolk and the egg white carefully. Put them into two basins without water or oi
Step2:Mix yogurt, corn oil and egg yolk.
Step3:Beat evenly with a hand beater.
Step4:Egg white. The first time to put sugar is to put 1 / 3 sugar in the eye bleb of fish; the second time to double the volume of protein; the third time to put 1 / 3 sugar when the egg beater is lifted and does not fall off; the third time to start the grain of protein; when the tip of the egg beater is lifted and slightly bent, the last 1 / 3 sugar is put in. (forgot to take pictures. Sorry
Step5:First, use a scraper to take 1 / 3 of the protein. Mix with the yolk cream. Pour the yolk cream into 2 / 3 of the protein. This is for better mixing. It will not cause uneven mixing.
Step6:Pour the cream evenly into the paper cup. It's eight points full.
Step7:Put it in the middle of the oven. 160 degrees. 80 minutes. Cool it out of the pot and put it in the refrigerator for at least four hours.
Cooking tips:1. I feel my temperature is set so low that it takes too long. I will prepare 170 ℃ for 1H next time. 2. The cake will burst in the middle of baking. Adjust the temperature or time at this time. 3. For the sake of beauty and taste, yogurt can be placed on the surface of the cracked cake for decoration. 4. The truth is that taste is better after refrigeration. There are skills in making delicious dishes.
