Yogurt Cake Cup
1.
All the cake ingredients are ready
2.
Put the eggs in the egg beater, pour the fine sugar
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.
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
5.
Mix the flour and custard thoroughly
6.
Corn oil and milk mix well
7.
Take a small part of the roux and mix it with the liquid
8.
Pour the mixed flour custard back into the large basin
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
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
11.
Put the mold into the middle layer of the preheated oven, 150 degrees, up and down, 25 minutes
12.
Baked
13.
Upside down on the drying rack
14.
Demould after cooling thoroughly
15.
Put thick yogurt in the cake, then add blueberry jam, and eat directly
16.
Edible cake cups, are they cute?
17.
Continued Cup
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.
Buy on JD
Buy on Amazon
