Mango Yogurt Tower

Name: Mango Yogurt Tower
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Room temperature butter; 2 pcs egg; 180g Yogurt; 8g corn starch; 75g granulated sugar; 170g Low-gluten flour; 3 drops Vanilla extract

by Cai Cai Baking House

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Although chocolate cake is true love, but it is always a bit greasy when it is too sweet, so the mango yogurt tart is used to save the world in summer. It is sweet and sour, appetizing, and very simple to make. It is very suitable. Served with tea or coffee. It is recommended to serve with whipped cream, ice cream, or sweeter jam. This recipe uses yogurt instead of cream cheese, which will have a lot less calories, but the fragrant and smooth taste is definitely not inferior~"

Ingredients

Mango Yogurt Tower

1. Beat the butter until smooth, add sugar and stir well. Pour in the beaten egg liquid. Sift in the flour and mix well to form a smooth dough. Roll the dough flat with a rolling pin, about 2-3mm thick dough, wrap it in plastic wrap, and put it in the refrigerator to stand for 1 hour. Spread the tapi on the mold, remove the extra edges, pierce the holes with a fork, and relax for 30 minutes.

2. The yogurt is placed on a fine mesh sieve to control excess water.

3. Sift 15g of powdered sugar into the egg.

4. Weigh cornstarch and low-gluten flour, and mix all the ingredients thoroughly.

5. Place a piece of baking paper on the surface of the tapi and press the baked heavy stone (you can use red kidney beans), and bake it in the oven at 170 degrees for 15 minutes. Take out the tapioca, pour it into the yogurt filling, squeeze the chocolate sauce, use a toothpick to pull the flower, put it in the oven, and bake at 180 degrees for 10-15 minutes.