Sea Buckthorn Yogurt Cupcakes

Name: Sea Buckthorn Yogurt Cupcakes
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs egg; 70g White sugar; 100g Low-gluten flour; 26g butter; 20g milk; 20g Sea buckthorn juice for cake; 250g Homemade thick yogurt; 150g Sea buckthorn juice for yogurt

by Le Shi Ji

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The sand juice of each thorn is thick, pure taste, no added coloring, so it can be used for all-match cooking, sea buckthorn juice rich in vitamin C is incorporated into the cake, the cake will have a different taste, and then mixed with yogurt Being together is a kind of enjoyment for the taste buds. "

Ingredients

Sea Buckthorn Yogurt Cupcakes

1. Prepare the materials

2. Heat 20 grams of milk and 20 grams of sea-buckthorn juice into 26 grams of butter and melt it for later use.

3. Separate the egg whites and egg yolks, beat the egg whites with white sugar until they are wet, add the egg yolks and beat them evenly, then continue to beat them until the figure 8 does not disappear immediately after lifting the egg beater. Sift in the low powder and stir evenly with a spatula without dry powder, pour the melted butter into the batter along the spatula and stir evenly.

4. After the mold is greased, pour the cake batter and shake it lightly to produce bubbles. Put it in the middle of the preheated oven, and bake at 175°C for 10 minutes and then at 150°C for 15 minutes.