I used to think that the cup hurricane cake is convenient to eat. So I often do it for the children. When I make the yogurt hurricane cake for the first time, it is the light milk of the water bath. I think the original recipe is a bit sweet. Not suitable for children. Eat. After the improvement. Written this recipe. It is more suitable for children. It will not be too sweet and moist. My family will have two or three. You can also try it! Many friends said that the cup cake. It is easy to retreat and collapse. The time and heat of this roasting are quite varied. I don’t have these problems when I make it. Friends who have not done a good cup may try this recipe. Let's go! Recently, I used a mini model of 24 models to give me a family. This size is just for children under 3 years old. If you have a baby, come and get a mini!
If you are buying yogurt, you need to reduce the sugar by 10g. Prepare the material. First, warm up the oven at 180°C. The oven above 40L can be used for 10 minutes. The temperature control of the small oven below 40L is almost 20 minutes.
Put 1/4 of the fine sugar, egg yolk, yogurt, and oil together. The novice egg method will be better.
Stir all until emulsified.
Sift through the weighed low powder.
Use the hand of Z. Quickly stir the batter until there is no dry powder and no granules. The newbie recommends using the egg method. Just add the egg yolk after sifting the powder and mix well. Quickly stir the fine mushy with the same method. Suitable for novices. After adding powder, the mixture is not delicate.
Add a few drops of lemon juice to the protein to help send it. If it is not negligible. It is recommended to use refrigerated eggs. The refrigerated egg white helps to quickly send it. After the egg is placed, it is placed directly for spare. If the egg is at room temperature, the egg should be placed after the egg is placed. Refrigerate. Take out the protein cream and take it out again.
Start to play the protein cream. The egg beater opens the low speed and beats the protein to the fisheye bubble. Add 1/3 sugar to the high speed to continue to send. Send the protein cream. The left hand should always turn the basin counterclockwise.
Hit the big bubble and disappear to add the second sugar. Continue to send high speed.
Hit the foam to add a third sugar. When the texture appears, turn to medium speed.
When the medium speed hits the line and does not disappear. Turn down the low speed and stop it. Lift the egg head and there is a small spike. This is the hard foaming state. The novice should stop and look at the state when there is a grain. So as not to overshoot.
Add 1/3 of the protein cream to the egg yolk paste and mix evenly. The method is to mix and cut the mixture. Turn left and the counterclockwise counterclockwise. Then pour the batter into the meringue. Mix it in the same way. Move gently. And fast.
Mix the batter quickly. It is recommended to use a flower bag to squeeze the batter. This will be more convenient and clean. Mold reference: 1. Bottom diameter 5cm9 continuous mold. 2. Bottom diameter 3.5cm12 continuous mold. 3. Bottom diameter 2~2.5cm mini 24 continuous mold. After the assembly, the two molds are placed in the preheated oven. The large oven is placed in the lower layer and the upper layer is fired for 150 minutes. Then it is 165. The fire is unchanged. Bake for 20 minutes.
The picture is the middle cup. After baking, take it out and put it on the net to shake it off and shake it off. When the heat is scattered, take it out and put it on the net to cool it.
Let it cool if you don't heat it. The surface is not recessed.
There is no waist in the middle.
There is no depression at the bottom. The color is just right.
The organization is very good. Tender and tender. The taste is also very moist. I will not do it to the throat. The child is only the best. I have eaten three in one breath and want to continue.. ( ̄∇ ̄)
The square component can also be directly made into a 6-inch circular die. (I figured this to double the 8-inch). The specific operation refers to my basic hurricane.
1, the yoghurt should be thick, the state is like a cream to the 7 distribution, do not use a cup of thin yogurt. 2, if you are used to playing protein first, you must put the prepared protein in the cold, before the batter, first use the egg to pump the protein cream back to a smooth and smooth state, because the protein cream is easy to stand still Defoaming, the texture becomes harder, which will increase the difficulty of the next mixing. Some people always say that the batter is difficult to mix, there are granules, and it is easy to defoam after mixing for a long time. It is because the protein has not been beaten back to the compliant state before the protein is beaten or mixed. 3, the batter that is turned into place is not shocking a lot of big bubbles in the earthquake mode. If there is any problem with the mixing, it will be noted next time. 4, the temperature given is my family's 32L small oven, you can refer to it, combined with the temperature of your own oven to cook the hurricane to adjust, do not say that use this temperature to bake the head, cracking seriously and so on. 5, there is a seasonal problem to pay attention to, the small oven will appear winter and summer baking temperature instability, it is recommended that the summer baking temperature is 20 to 30 degrees higher than the winter baking temperature. 6, under the continuous baking tray is recommended to use the oven's own baking tray to support, to help the bottom color better. 7, if you have done it, you can hand in your homework. If you have any questions, you can leave a message for me. I will reply as soon as possible!