Mini Yogurt Cup Cake |完全不会回缩 一口一个的迷你酸奶小蛋糕 kids love the most |

If you like to drink coffee, this cake is one of the best choice;
If you have kids, this mini cup cake is best for them. One small bite one cup cake...
If you like cheese cake but concern about the cheese calorie, this cupcake can bring you the similar taste...
This is really one of my favorite mini cupcakes.
Ingredients:
4 pcs Egg (~62g/each) 鸡蛋
100g Yogurt(thick) 酸奶（厚）
55g Canola Oil 色拉油
65g Cake Flour 低筋面粉
30g Corn Starch 玉米淀粉
50g White Sugar 白砂糖
Cooking suggestions.
1. the yogurt I used is unsweetened plain yogurt, if you use yogurt with sugar, please reduce the sugar little bit. Don't use the regular yogurt that flow like liquid.
2. the yogurt can be replaced as sour cream, the taste will be similar.
3. don't over whisk the meringue, otherwise it will affect the final texture of the cake
烘焙小贴士：
1. 视频中所用酸奶为无糖酸奶， 如果酸奶本身带有甜味， 可以适当的减去一些糖。记得要用浓稠的酸奶。
2. 酸奶可以用酸奶油代替， 口感很接近
3. 不要把蛋白打的太硬， 否则会影响最后蛋糕的组织。
This recipe can bake about 40 2 inch mini Cup cakes.
这个配方可以做出大约40个迷你纸杯蛋糕
Bake at 330F for 30mins till top golden brown
165度烘烤30分钟左右到表面上色即可
这里一定要注意一下自己烤箱， 小蛋糕的烘烤温度千万不能太高，160-165度之间， 看到表面上色即可拿出来， 否则会被烤干。 以状态为准不要订死时间。
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[@Linlinzhanghao]

一口一个真不错，谢谢分享，收藏学习了！

[@drawwithmeforfunbesthealth5991]

看起來很好吃! 小孩看了就喜歡吃! 謝謝好友美味分享! 喜歡~~~👍20

[@shanlovesbaking]

刚准备买一个minimuffin模具，做起来：）

[@milaxu114]

一不小心蛋白打得稍微有点过，开裂比较严重，感觉165°好像太高，十几分钟就已经上色很明显，后来盖了锡纸还降到了145度,25分钟出炉。出炉的时候已经缩下去了，表面摸着有点像饼干，硬硬的，还好放凉以后吃软软的，味道不错。确实有云朵的感觉呢！谢谢

[@QG.Kitchen.Maomao]

那就是烤过了哦 下次温度降低 买个烤箱温度计 每个人烤箱实际温度是不一样的 这个蛋糕表面是很软的哦

[@milaxu114]

请问吃不完怎么保存呢？可以冷冻吗

[@QG.Kitchen.Maomao]

可以的哦 回温吃即可 不过这个很小的 很快就吃完了

[@cindychen1171]

请问一下，如果用杏仁粉代替低筋面粉，需要如何调整重量？

[@QG.Kitchen.Maomao]

杏仁粉 不要超过低粉的20%

[@susieworld]

讚3～看滿按讚囉! 歡迎也來訪