Yoghurt cupcake

　　I've been wanting to eat yogurt cake, but I've forgotten to buy yogurt when I'm shopping at home. Last night, a guest came home from a hot pot and brought Greek yogurt for dessert.

WHAT YOU NEED

Ingredients

25 grams of low-fat flour
10 grams of cornstarch
Eggs (egg whey isolate) two
250 grams of sugar
250 grams of yogurt

How TO MADE Yoghurt cupcake

Steps 1 to 4

1. Prepare the ingredients, take the yogurt out of the fridge an hour in advance, separate the egg yolk from the egg yolk, and place the egg yolk in a large bowl without water or oil.

2. Add the egg yolk and yogurt by hand (add the eggs one by one) and then sift the flour and cornstarch into the egg yolk to make a z-shape by hand

3. Use the egg beater to beat the protein to the fish eye bubble state, add 1/3 of the sugar, continue to beat to the bubble state, add 1/3 of the sugar, and add the remaining 1/3 of the sugar until the hard bubble is reached. Preheat the oven to 150 degrees.

4. Add 1/3 of the protein bubbles to the egg yolk, stir evenly, then add 1/3 and continue stirring. Finally, pour the stirred egg yolk and protein bubbles evenly into the remaining protein bubbles and stir until all is even.

Steps 5 to 8

5. Pour the cake juice into the mold and place it in a preheated oven.

6. Roast until slightly yellow

Handy cooking tips

　　I've been distracted by chatting with my roommates, which has resulted in a lot of bubbles in the final product, but it doesn't affect the taste.