酸奶迷你小蛋糕，好吃到我能炫一盤😎

酸奶迷你小蛋糕，好吃到我能炫一盤😎|||哄娃必備的迷你酸奶紙杯蛋糕你們一定要試試

口感上相比原味會更潤更柔軟‼️

💛食材💛

雞蛋2個（每個帶殼60克左右）

玉米油28克

酸奶38克

低筋麵粉40克

細砂糖25克

檸檬汁數滴

💛做法💛

1⃣️蛋清蛋黃先分離!蛋清放入冰箱冷凍10分鐘以上周國有一圈冰渣，這樣蛋白更加穩定細膩！

2⃣️玉米油+酸奶攪拌至徹底乳化，篩入低筋麵粉攪拌至無乾粉加入蛋黃攪拌順滑

3⃣️蛋清+檸檬汁(去腥)，白砂糖分3次加入蛋清中打發成圖中直立小彎鉤狀態

4⃣️取1/3蛋白霜加入蛋黃糊中翻拌均勻，再倒回乘余的蛋白霜用刮刀翻拌均勻（動作輕柔且快，避免消泡！

5⃣️裱花袋頭端剪1厘米直徑開口，將蛋糕糊擠入小紙杯，八分滿即可（我用的35連模具）

6⃣️送入提前預熱好的烤箱上下火130度30分鐘轉140度10分鐘

7⃣️烤好的蛋糕取出輕震兩下震出熱氣，側放晾涼，這個配方烤出的蛋糕不回縮不塌陷，柔軟又好吃😋

🌈快快安排起來吧！

Yogurt mini cakes, so delicious that I can show off a plate 😎|||Mini yogurt cupcakes are a must-try for coaxing babies. You must try them. The taste is smoother and softer than the original flavor‼ ️

💛Ingredients💛

2 eggs (about 60 grams each with shell)

28 grams of corn oil

38 grams of yogurt

40 grams of low-gluten flour

25 grams of fine sugar

A few drops of lemon juice

💛Method💛

1⃣️Separate the egg white and yolk first! Put the egg white in the refrigerator and freeze it for more than 10 minutes. There will be a circle of ice chips around the egg white, so that the egg white is more stable and delicate!

2⃣️Stir corn oil + yogurt until thoroughly emulsified, sift in low-gluten flour and stir until there is no dry powder, add egg yolk and stir smoothly

3⃣️Egg white + lemon juice (to remove the fishy smell), add white sugar to the egg white 3 times and beat into a small upright hook state as shown in the picture

4⃣️Take 1/3 of the meringue and add it to the egg yolk paste to stir evenly, then pour it back into the remaining meringue and stir evenly with a spatula (be gentle and fast to avoid defoaming!

5⃣️Cut a 1 cm diameter opening at the end of the piping bag, squeeze the cake batter into a small paper cup, and fill it 80% (I use a 35-link mold)

6⃣️Put it in a preheated oven at 130 degrees for 30 minutes and then 140 degrees for 10 minutes

7⃣️Take out the baked cake and shake it twice to shake out the heat, and put it on its side to cool. The cake baked with this recipe does not shrink or collapse, it is soft and delicious😋

🌈Arrange it quickly!