Carrots and yogurt

　　Wanting to try a different flavor, I chose this recipe from the forbidden language, which is better than the usual flavor due to the addition of cream caramel sauce.The original yogurt is the rarer kind, I used the old yogurt, maybe the dough is a little dry, the finished bubble is a little more, it tastes good in the mouth.Before eating, I also poured yogurt and carrot sauce, and at the end I added a little flaxseed powder on top, and the taste level was richer.(I made two eggs, two-fifths of a square, and three four-inch Savarins.)

WHAT YOU NEED

Ingredients

70 grams of yogurt
Five eggs
45 grams of corn oil
Low flour 100 grams
40 grams of butter and sugar
18 grams of fine sugar

How TO MADE Carrots and yogurt

Steps 1 to 4

1. Egg whites mixed with yogurt and caramel sauce.

2. Add 18 grams of fine sugar and add corn oil.

3. Sieve into a low-powder mixture to remove particles.

4. The protein is first cooked in a coarse bowl, and then 45 grams of fine sugar is added three times until it is dry.

Steps 5 to 8

5. Take one-third of the protein cream and mix it evenly with the egg yolk, then pour it back into the protein cream and mix it evenly.

6. It is poured into the mold, lightly shaken to the atmospheric bubble, the middle layer of the oven is 165 degrees for about 30 minutes, the furnace is turned upside down to cool or overnight removed from the mold.

7.