Yogurt Cupcakes
1.
First prepare the ingredients. The yogurt is homemade. Some whey has been filtered out. Corn oil is 50ml. If the weighing is 45g, the amount of fine sugar is already the lowest. Do not reduce the sugar.
2.
Put paper cups in the cake mold in advance for later use.
3.
Separate the egg whites and egg yolks into 2 clean, oil- and water-free containers.
4.
Put corn oil in the egg yolk and stir with a hand-held whisk until it is emulsified.
5.
Add the yogurt and continue to pump and stir evenly.
6.
Sift in the wheat flour for the arowana pastry. The summer is relatively humid, and the low-gluten flour tends to absorb moisture and agglomerate. You must sift it twice in advance to easily mix it with the egg yolk paste. The batter is mixed well and set aside.
7.
Before the egg whites are beaten, preheat the oven and start preheating at 150 degrees. The egg whites are first whipped into large bubbles with an electric whisk, a few drops of white vinegar are added, and fine sugar is added at one time. You can also put the fine sugar in 3 times, but the editor is lazy and put it in one time.
8.
The egg whites are whipped at a low speed until the small hook can be pulled out, and then it can be stopped.
9.
Take 1/3 of the meringue and put it in the egg yolk paste, and mix it up and down with a spatula. Do not stir in a circular motion for easy defoaming.
10.
Pour the well-mixed batter back into the meringue and continue to mix up and down evenly.
11.
The well-mixed batter is put into a piping bag. The editor uses a silicone piping bag, which can be reused. Put the piping island into a large measuring cup, which is convenient for pouring the batter. Clamp the front opening of the piping bag with a clip. Turn it on again when it's time.
12.
Squeeze the batter into the paper cup until it is nine minutes full, just using 18 paper cups.
13.
Put the mold into the middle layer of the preheated oven, lower the temperature to 120 degrees, bake for 30 minutes, and increase the temperature to 150 degrees for the last 5 minutes. Don't take it out immediately, keep it in the oven until the temperature drops to hand temperature take out. The amount of yogurt in this cake is relatively large, the baked cake is moist, and the cake will collapse slightly if it is taken out immediately.
14.
The taste of this little cake is very moist, comparable to cheesecake, the sugar has been reduced to a minimum, and the taste is very light.
Tips:
Regarding the oven temperature and baking time, the temperature of each oven is different. The oven of the editor is built-in, and the upper and lower tubes cannot be adjusted separately. Bake this small cake 4 times, and the temperature is reduced from 160 degrees. 120 degrees is considered satisfactory, and there are two empty baking pans at the bottom of the oven to isolate the temperature, so please be sure to determine the baking temperature and time according to the temper of your own oven.
