# Fourth Baking Contest and is Love to Eat Festival# Oil-free Yogurt Cup Cakes

Name: # Fourth Baking Contest and is Love to Eat Festival# Oil-free Yogurt Cup Cakes
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 65g Low-gluten flour; 20g corn starch; 200g Yogurt; 48g Sugar; A few drops Lemon juice; 3 pcs egg

by Xianger Kitchen

5.0 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

Yogurt cup cake, using yogurt instead of oil and water, the finished cake is very delicate and tender, the most important thing is that it is oil-free, and the calories are relatively much less. Tomorrow is Mother's Day, give this healthy and delicious cake To my mom, I wish my mom a long and healthy life! Happy Holidays to all mothers in the world! "

Ingredients

# Fourth Baking Contest and is Love to Eat Festival# Oil-free Yogurt Cup Cakes

1. Prepare all materials

2. Separate the egg white and egg yolk (the egg white should be placed in an oil-free and water-free container)

3. Add yogurt to the egg yolk and mix well

4. Sift in low-gluten flour and cornstarch

5. Mix well again

6. Add a few drops of lemon juice to the egg white (preheat the oven at 140 degrees)

7. Add sugar in 3 times and beat with an electric whisk until the egg whites become hard foam

8. Take 1/3 of the meringue into the egg yolk paste and mix well

9. Pour it all back into the remaining meringue and mix evenly

10. Then pour into the paper cup 7 minutes full, and shake each paper cup a few times

11. 35-40 minutes to enter the second-to-last floor of the oven

12. When the time is up, wait 10 minutes before baking

Tips:
1. I use Moslian for yogurt
2. The temperature and time of the oven should be set according to your own oven
3. It is better to eat after putting it in the refrigerator