Yogurt Cake Cup

Yogurt Cake Cup

by meggy dancing apple

4.9 (1)
Favorite

Difficulty

Hard

Time

15m

Serving

2

The new cake mold is really different. The finished cake is a small cup, which can be used to hold fruit, yogurt, etc. Holding a small cup to eat the cake is really fun. "

Ingredients

Yogurt Cake Cup

1. All the cake ingredients are ready

Yogurt Cake Cup recipe

2. Put the eggs in the egg beater, pour the fine sugar

Yogurt Cake Cup recipe

3. The electric egg beater beats the egg liquid at low speed, lifts the egg head, and the traces of the egg liquid can keep for 10 seconds without disappearing.

Yogurt Cake Cup recipe

4. Sift the cake flour into the egg-beating bowl twice, first mix the flour and the beaten egg batter thoroughly, and then sift into the flour

Yogurt Cake Cup recipe

5. Mix the flour and custard thoroughly

Yogurt Cake Cup recipe

6. Corn oil and milk mix well

Yogurt Cake Cup recipe

7. Take a small part of the roux and mix it with the liquid

Yogurt Cake Cup recipe

8. Pour the mixed flour custard back into the large basin

Yogurt Cake Cup recipe

9. Stir evenly to form a delicate cake batter. Pick up the cake batter, which can fall down slowly and smoothly; at this time, start to preheat the oven to 150 degrees

Yogurt Cake Cup recipe

10. Pour the cake batter into the Paul Meike cake mold, 80% full, pick up the mold and shake it lightly to shake out the big bubbles in the cake batter

Yogurt Cake Cup recipe

11. Put the mold into the middle layer of the preheated oven, 150 degrees, up and down, 25 minutes

Yogurt Cake Cup recipe

12. Baked

Yogurt Cake Cup recipe

13. Upside down on the drying rack

Yogurt Cake Cup recipe

14. Demould after cooling thoroughly

Yogurt Cake Cup recipe

15. Put thick yogurt in the cake, then add blueberry jam, and eat directly

Yogurt Cake Cup recipe

16. Edible cake cups, are they cute?

Yogurt Cake Cup recipe

17. Continued Cup

Yogurt Cake Cup recipe

Tips:

When mixing the flour and egg batter, use the method of turning, brisk but not forceful, to prevent defoaming; After thoroughly cooling, when the cake can be easily demolded, because the mold is special, you can gently shake the demould; The filling sauce can be adjusted according to taste.

Comments

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