Yogurt cupcake (suan nai zhi bei dan gao )

Yogurt cupcake

Introduction:

"This is the third style of cake I made. The first one is the colorful cake roll with whole egg, and the second one is the lemon cake with separated egg. Some friends complained that it's not easy to always fail in egg whipping. Today, I made a very simple cake. You can learn it well and succeed 100 percent."

Production steps:

Step 1: prepare the ingredients.

Step 2: sift the powder.

Step 3: pour in the coconut.

Step 4: mix well.

Step 5: beat the eggs with sugar.

Step 6: add oil and beat well.

Step 7: add yogurt.

Step 8: add powder.

Step 9: cut and mix evenly with scraper.

Step 10: pour into a paper cup.

Step 11: preheat the oven to 50 degrees.

Step 12: about 20 minutes.

Step 13: baked.

Step 14: taste a piece while it's hot. It's soft, refreshing and sweet (not so sweet). But I suggest it's better to let it cool.

Materials required:

Low powder: appropriate amount

Baking powder: appropriate amount

Coconut: right amount

Sugar: right amount

Yogurt: right amount

Eggs: right amount

Note: 1. The content of oil and sugar in this cake is very low, unless you like to eat sugar free, don't reduce it any more; on the contrary, if you like to taste oily, the sweetness can be increased to 80ml oil and 100g sugar. 2. After cooling, it is sealed and stored for a long time. I have kept it at room temperature for 4 days, and it is still very soft and delicious. Moreover, I feel that the longer I put it, the more delicious it is!

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Suan Nai Zhi Bei Dan Gao