Yogurt cupcakes
Cupcakes are one of the favorite desserts of Americans. Compared with hamburgers, hot dogs, donuts, muffins and other American foods, they are more sweet in taste, beautiful in shape and pleasing to the eye. Although it is only a combination of simple raw materials, the mellow taste and dreamy and gorgeous appearance make people fall into the temptation world of desserts. Simple small cake, with simple decoration of light cream, the visual effect is different.Decorate with fruit sugar beads.
Step 1 . Prepare the required main materials.
Step 2 . Add 10g sugar to egg yolk and stir well.
Step 3 . Add 40g corn oil and stir well.
Step 4 . Add 85g yogurt and stir well.
Step 5 . Sift in 70g of low gluten flour and stir well
Step 6 . This is a batter stirred evenly.
Step 7 . Beat egg whites with lemon juice until coarse bubbles, add 30g fine granulated sugar in three times, and beat until hard foaming.
Step 8 . Put one third of the egg white into the egg yolk paste and stir well.
Step 9 . Pour the evenly mixed cake paste back into the remaining protein basin and continue to stir evenly.
Step 10 . The mixed cake paste is very delicate. Put the batter into a large disposable flower mounting bag.
Step 11 . Put paper film into the baking tray.
Step 12 . Squeeze it into the cake cup and fill it with sevenoreight points. Shake it hard. Preheat the oven to 150 degrees, put the cake paste on the baking net, count down the penultimate layer, and heat up and down for about 35 minutes.
Step 13 . Add 10 grams of sugar to light cream and beat until the flowers are mounted. Put it into a disposable flower mounting bag.
Step 14 . Take out the baked cake and let it cool.
Step 15 . Squeeze the cream on top of the cake.
Step 16 . Decorate with fruit sugar beads.
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