Walnut Yogurt Cupcakes
Overview
Baking is a sweet pit! Although I don’t like sweets, I’ve been making them recently, and I’m still making them in different ways. For the yogurt cake I made this time, I tried paper cups and added walnut kernels to the ingredients. This is my first time doing this. I have no experience, but only experience: the walnut kernels seem to be damp, so the taste is not satisfactory. However, for the sake of its beauty, let’s give you the recipe. The taste is moist and sweet. Fangzi originally said that the yogurt was 200 grams, but it was only 180 grams.
Tags
Ingredients
Steps
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In the picture of the ingredients, I forgot to take a picture of the rum.
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Paper cups are ready
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Put the low-gluten flour and cornstarch into a plastic bag and shake well and set aside
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Separate egg yolk and egg white
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Add egg yolks to milk and beat well, then add olive oil
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Beat well and sift in the flour, divided into two times
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Just beat it evenly, just mix it without making circles
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Add a few drops of white vinegar and rum to the egg whites and beat with a chef's machine at setting 3
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Beat the egg whites until there are small sharp corners when you lift the machine head
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Add one-third of the egg white foam to the egg yolk batter, mix evenly (preheat the oven to 160 degrees at this time)
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Then pour the entire bowl of egg yolk paste into the remaining two-thirds of the egg white bubbles, mix evenly without making circles
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Pour the mixed cake batter into paper cups until they are eighty-nine percent full (11 cups in total)
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Sprinkle with walnut kernels
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Carefully put it on the baking grid, carefully put it into the middle and lower layers of the oven, put water in the lower baking tray (does this need to be done for paper cups? You need to learn,), 170 degrees, upper and lower heat, 25 minutes
