For this cake, I also made a special yoghurt with moist, dense, soft and elastic, with a scent of yogurt, sour and sweet, so I have to remember to keep this yoghurt. It’s sweet, sugar can be added and subtracted according to the sweetness of the yogurt.
Prepare the materials. Eggs are separated. Filled with water-free oil-free containers
Egg yolk + yogurt + 5g sugar, stir well, sieve low-gluten flour, stir until no grain
Put a few drops of lemon juice into the big bubble and add the first sugar. When the bubble becomes small and delicate, add a second time. When the texture is added, add a third time the protein cream does not need to be sent too hard. Have a sharp corner
Protein cream is added to the egg yolk paste three times and evenly mixed.
Pour into the paper cup 7/8 minutes, decorate each paper cup with almond slices, shake out the bubbles
Oven up and down fire 180 degrees 20 minutes
Call it hot ~????
Super soft ~~~ Haha sip a bite!
This cake is very soft, so it will shrink back after cold.
Small paper cups 8
Bring you to the park together????