Name: [my Baking Time] The Gorgeous Turn of The Lattice Pie---cocoa Yogurt Waffle
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 30g butter; 60g yolk; 30g Caster sugar for egg yolk; 105g Egg white; 45g Caster sugar for egg whites; 165g Low powder; 15g cocoa powder; 130g Pure milk; 50g Plain yogurt; A few drops Vanilla extract; 180g Light cream; 20g Caster sugar; Some Black cherry jam

[my Baking Time] The Gorgeous Turn of The Lattice Pie---cocoa Yogurt Waffle

by Chopsticks

4.9 (1)

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Serving

This time I made cocoa flavor drops. The difference from the original flavor is that the original 180 grams of pure milk has been replaced with a combination of 130 grams of pure milk + 50 grams of plain yogurt. The taste is very soft after baking. The original flavor is crispy on the outside and soft on the inside. The cocoa lattice biscuits with yogurt have less crispy texture on the outside, and have more chewy texture and are delicious, and they will not dry out if they are placed outside without a crisper. I like the taste~~~~~~
The filling is made with whipped cream, which goes well with the taste of cocoa, and paired with black cherry jam, it has a milky and fruity aroma, sour and sweet, especially delicious, and the jam also neutralizes the whipped cream. Too tired. I tasted a little bit, and the rest was sandwiched and taken away by the man. The man said that he ate it by himself this time, and everyone else didn’t give it a bit. It’s a great time. ! ! ! ! ! ! "

[my Baking Time] The Gorgeous Turn of The Lattice Pie---cocoa Yogurt Waffle

1. Cut the butter into small pieces and melt the insulated water.

2. The melted butter liquid.

3. Add 30 grams of caster sugar to the egg yolk.

4. Whisk together with a whisk until the caster sugar melts.

5. Add butter liquid and continue to beat evenly.

6. Pour in pure milk.

7. Pour in plain yogurt.

8. Stir the milk and yogurt together evenly.

9. Add a few drops of vanilla extract.

10. Sift the low-powder and cocoa powder mixed well into the egg yolk paste together.

11. Use a whisk to be larger and even.

12. Add 45 grams of caster sugar to the egg white.

13. Use an electric whisk to beat quickly from low to high.

14. Just whipped until stiff foaming.

15. Whipped egg whites.

16. Both the egg yolk paste and egg white paste are ready.

17. Take 1/3 of the egg white paste and put it in the egg yolk paste.

18. Mix quickly and evenly.

19. Put the other 2/3 of the egg white paste into the egg yolk paste.

20. Continue to mix quickly.

21. Pour into the measuring cup and set aside.

22. Butter the mold and heat it over a low heat.

23. Heat to the temperature of the mold and pour in the right amount of cocoa batter.

24. Cover the lid and bake on low heat for about 1 minute.

25. Then turn it over and bake for another 1-2 minutes.

26. Continue to turn the noodles and bake for about half a minute.

27. open the lid,. Both sides can fall from the mold and it is ready to bake.

28. Just take it out and let it cool.

29. Pour ice cubes and appropriate amount of water in a large basin.

30. The whipped cream basin is placed on the ice water basin.

31. Add fine sugar all at once and beat quickly with a whisk.

32. The whipped cream will become thicker and thicker as it is beaten, and it will still flow until it is beaten. Continue to beat it.

33. Keep whipping until the whipped cream is solidified and not runny.

34. Waffle cut open.

35. Put a thick layer of sandwich on the bottom.

36. Cover with another piece and cut it in half. Put the cut waffles in the refrigerator and freeze for setting, and then you can eat them.

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[my Baking Time] The Gorgeous Turn of The Lattice Pie---cocoa Yogurt Waffle

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[my Baking Time] The Gorgeous Turn of The Lattice Pie---cocoa Yogurt Waffle

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