Apricot Yogurt Pudding Cake

Name: Apricot Yogurt Pudding Cake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 50g Low-gluten flour; 200ml milk; 1 piece egg; 100g Yogurt; 25g Caster sugar; 4 pcs Dried apricots; 2 tablets Canned yellow peaches

by Nicole

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

In any case, today is also a special day. Make a simple cake to commemorate it.
I'm sorry to say that this cake is so simple that it can't be simpler. I can't match it randomly. It is because of the mix and match that it is full of the thick and toughness of dried apricots, the sweetness of yellow peaches, the richness of yogurt, and the caramel. Fragrant, not only has the tenderness and smoothness of pudding, but also the softness and fluffy of the cake, the perfect combination of double taste and multiple flavors. Every bite is so satisfying. Well, the cake is ready, what should I say, the word happy birthday , I like to say to others, but I’m not used to telling myself, but let’s say one thing: Pig... Happy birthday to me...

Ingredients

50g Low-gluten Flour
200ml Milk
1 piece Egg
100g Yogurt
25g Caster Sugar
4 pcs Dried Apricots
2 tablets Canned Yellow Peaches

Apricot Yogurt Pudding Cake

1. Dried apricots are soaked in warm water in advance

2. Sift the low powder into the mixing bowl

3. Add in caster sugar and stir well

4. Beat in an egg and mix it slowly with a whisk

5. Pour the milk and continue to stir carefully

6. Add the yogurt and beat it all evenly with a whisk

7. Sift the batter carefully

8. The sieved batter is allowed to stand for about half an hour to reduce the gluten

9. Soaked dried apricots in a baking bowl

10. Pour in the batter after standing, and it’s about nine minutes full. Preheat the oven at 200°C and bake for about 30 minutes. After it’s out of the oven, it will cool slightly, then decorate with yellow peach and caramel liquid.

Tips:
1. Dried dried apricots are harder and need to be soaked in warm water in advance;
2. Sieving the batter can filter out the unstirred impurities, making the batter more delicate;
3. The batter needs to stand for about half an hour, the purpose is to reduce the gluten of the batter;
4. If milk powder is used instead of milk, the amount of sugar should be reduced;
5. Instead of yogurt with fresh cream, the milk flavor is more intense.