1. Take a clean basin, add milk, eggs, 30 grams of sugar, yogurt
2. Stir well, add melted butter, and beat until oil-free
3. Sift in the low-gluten flour and mix it with a manual whisk until there is no particles
4. The mixed liquid is relatively dilute
5. At this time, we have to filter 4-5 times so that the cake liquid will become very delicate
6. Turn on the electric ceramic stove for 800, heat up the pot, it feels a bit hot
7. At this time, you can scoop a spoon and a half of the cake liquid into the pot and shake it slowly
8. Continue to fire for 800 and fry slowly. If there are bubbles in the middle, move it slightly away from the center, and fry the surrounding liquid cake.
9. When it is all condensed and the surface is smooth and does not stick to your hands, you can remove the pot and gently separate the sides with a silicone knife. The inverted buckle will fall off after shaking slightly
10. Pour 150 grams of whipped cream into a clean, water- and oil-free basin, add 20 grams of sugar
11. Use a whisk to beat 60% of the hair, and it’s good if it’s in a non-flowing state.
12. Fruit slices
13. Take a piece of pie crust, put a tablespoon of whipped cream and fruit in one place, then fold it left and right in half
14. Sprinkle chopped walnuts on the surface, or drizzle some chocolate, yogurt
15. Very delicious~~
Tips:1. No yogurt can be replaced with whipped cream;
2. Low-gluten flour can be sieved in stages or at one time. It is better to use a fine-rooted stainless steel whisk;
3. It doesn't matter if you can still see a few particles, because they will be sieved later;
4. It must not leak through the sieve, and a fine-mesh sieve should be used, so that the crust will not have air bubbles when it is fried, and it will look good;
5. Try not to use the induction cooker, because it is easy to be unevenly heated, and the electric ceramic cooker is the best.
