#aca烤明星大赛#——paul Meike Yogurt Fruit Cup
1.
Sift 20g cocoa powder, add 60g milk and mix well, add 30g odorless salad oil, mix well and set aside;
2.
Knock 3 eggs of about 60g into the egg beater, add 80g of sugar (80g of sugar is not much at all, because 20g of cocoa powder is added, it will be bitter, so the amount of sugar seems to be a bit too much);
3.
First, beat the eggs and sugar evenly at low speed, then sit the egg-beating bowl in a bowl filled with hot water at 40-50℃, and beat the eggs in a water bath and high-speed until the egg beater is lifted. The egg yolk paste will not drip immediately. The dripping egg paste will not disappear immediately, the whole egg-beating process takes about 10-15 minutes;
4.
Sift in a total of 80g low-gluten flour in batches, and mix evenly with cutting and mixing. Do not draw circles, otherwise the egg paste will defoam;
5.
Add the cocoa solution and mix into a uniform cake batter by cutting and mixing;
6.
Put melted butter on the inside of the mold to prevent sticking;
7.
Pour the cake batter to the position marked on the scale of the mold;
8.
Put it into the preheated oven, and bake at 180℃ for 20 minutes.
9.
The baked cake cup will rise to the right position, and the surface will be slightly cracked;
10.
Buckle upside down on the grill to cool;
11.
Demoulding (after taking it off, I will get rid of one ^_^)
12.
Add appropriate amount of thick old yogurt to the cake cup, and decorate with mango and Glico biscuits~
13.
Meimei Da^_^
Tips:
1. 80g of sugar is not too much, because cocoa powder is added to the cake batter, this amount of sugar will not taste very sweet, the cake cup has a little bitterness of cocoa, and it is super delicious with yogurt and mango~
2. The cake cup can also be decorated with light cream, but it has been hot recently and the cream has high calories, so it is just right to change to yogurt
