I've tried a lot of yogurt cakes, and they're delicious.This cake tastes fresher after reducing the sugar, and when it is freshly baked, it is as soft and delicate as cotton candy.When frozen, it looks like light cheese.This square is equivalent to 8 inches (14 medium cups), which can be reduced by half.After cutting the eggs in half, put three cakes that are stronger, four that are lighter and softer, all good to eat.

WHAT YOU NEED

Ingredients

Two bottles of yogurt (160 ml/bottle)
80 grams of low-fat flour
40 grams of cornstarch
Seven eggs
White sugar 80 grams
60 ml of corn oil

How TO MADE Yoghurt cupcake

Steps 1 to 4

1. You can buy any kind of yogurt.

2. Mainly with various demographics.

3. I think the fruit tastes better.

4. I usually only use one bottle of yogurt, and the square is cut in half.

Steps 5 to 8

5. (160 ml of yogurt for 3 eggs.

6. If it's 200 ml, four eggs.

7. The square is reduced by half, and all the materials of the powder oil are also reduced by half.

8. ）

9. Eggs, butter, yogurt and oil are mixed together.

10. It is mixed with low-fat flour and cornstarch.

11. The white part of the chicken is added three times to the white sugar to create a hard foam.

12. Don't fall for the chopsticks.

13. The finished protein is added three times to the chicken yolk and flour mixture, sliced and stirred.

14. Pour it into a paper cup.

15. This volume, the middle cup has 14 pieces.

16. 170 degrees, up and down for 20 minutes.

17. This cake tastes best when eaten twice.

18. It's freshly baked, the skin is a little crunchy, the inside is light, soft, and delicate like cotton candy.

19. The second is that it tastes like light cheese when refrigerated.

20.