Yogurt Cup Cake

Overview

Cup cakes are one of Americans' favorite desserts. Compared with American foods such as burgers, hot dogs, donuts, and muffins, they have a sweeter taste, beautiful shapes, and are more pleasing to the eye. Although it is just a combination of simple ingredients, the mellow taste and dreamy and gorgeous appearance make people fall into the tempting world of desserts. A simple small cake, simply decorated with whipped cream, has a different visual effect.

Tags

• baking
• children
• afternoon tea
• cherry
• edible oil
• egg
• low gluten flour
• soft white sugar
• sugar beads
• whipping cream
• yogurt
• lemon juice

Ingredients

Steps

1. 1 Prepare the required main ingredients.

   

2. 2 Add 10 grams of sugar to the egg yolks and mix well.

   

3. 3 Add 40 grams of corn oil and stir evenly.

   

4. 4 Add 85 grams of yogurt and mix well.

   

5. 5 Sift in 70 grams of low-gluten flour and mix evenly.

   

6. 6 This is a well-mixed batter.

   

7. 7 Add lemon juice to egg whites and beat until coarse foam. Add 30 grams of fine sugar in three batches and beat until stiff peaks form.

   

8. 8 Add one-third of the egg whites into the egg yolk batter and mix evenly.

   

9. 9 Pour the mixed cake batter back into the remaining egg white bowl and continue to mix evenly.

   

10. 10 The mixed cake batter is very smooth. Place the batter into a large disposable piping bag.

    

11. 11 Place paper wrap in the baking pan.

    

12. 12 Squeeze into the cake cup until it is about 70-80% full, and shake it hard a few times. Preheat the oven to 150 degrees, place the cake batter on the baking grid, the second to last layer, and heat up and down for about 35 minutes.

    

13. 13 Add 10 grams of sugar to the light cream and whip until it becomes frosty. Place into a disposable piping bag.

    

14. 14 Take out the baked cake and let cool until set aside.

    

15. 15 Pipe whipped cream on top of the cake.

    

16. 16 Decorate with fruit candy beads.