Make A Quick and Easy Afternoon Tea Dessert [yogurt, Mango and Dried Muffin]
1.
120 grams of dried mangoes are cut into medium-sized cubes.
2.
Weigh 225 grams of yogurt, and soak the diced mango in the yogurt for half an hour.
3.
Soak for half an hour.
4.
Beat the eggs and add fine sugar.
5.
Stir until mashed.
6.
Weigh low-gluten flour and baking powder.
7.
Sift into the batter.
8.
well mixed.
9.
Add mango yogurt.
10.
Mix thoroughly.
11.
Weigh out 75 grams of butter, put the butter in the microwave for one minute to melt.
12.
Add melted unsalted butter to the batter.
13.
Mix until fully absorbed.
14.
Put the cake batter into the mold, about eighth full.
15.
Put it in the middle layer of the preheated oven (I use a small oven to put the lower layer), and bake at 190° for 20 minutes.
16.
Please adjust the temperature and time according to your own oven habits, and bake until the top of the cake is fully cooked and golden.
17.
Take it out and move it to a drying net to let cool.
18.
Finished product.