Yogurt Cup Cake
Overview
After tossing the cake, the sun had set, so I had to take a photo of it on the balcony behind me. Making a pastry is really not easy, it is very tedious, and I have to wash a lot of tools after finishing it. But Western pastries give people a sense of accomplishment, don’t they? After finishing it, I feel like Christmas is coming soon! I made two eggs, no more, no less, just right, six small paper cups. It should be called a paper shill. Don’t make too much at one time, just enough for two days. Don’t we know how to make cakes and decorate flowers for my son? It’s winter. It’s very cold in the Northeast, so it’s forgivable to add a little heat once in a while!
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Ingredients
Steps
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1Pour in salad oil and yogurt
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Stir until the oil and water are mixed
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Beat the egg yolk with a whisk, then add another one and beat well
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Sift in the flour in two batches
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Use a rubber spatula to stir in one direction, as long as there is no dry flour
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6Put a few drops of white vinegar and cornstarch into the egg whites.
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Beat the egg whites at low speed into a rough foam, add one-third of the sugar and continue beating.
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When the egg whites become white and delicate, add one-third of the white sugar. If obvious lines appear, add the last one-third of the white sugar.
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Beat the egg whites until they become dry and frothy. Lift the electric egg beater and a small hook will appear. Preheat oven
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Take a fist-sized piece of egg white and put it into the egg yolk paste, cut and mix evenly.
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Repeat the previous step, and finally pour the egg yolk paste into the egg white paste and mix evenly. Be careful to pick up and mix.
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12Put the paper tray into the mold, pour in the cake batter, and shake it.
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Bake in the upper middle rack of the oven at 160 degrees for 13 minutes.
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Add white sugar to the light cream and beat it. After the cake has cooled, put it into a piping bag and pipe it on. Can be decorated with sugar beads.
