YOGURT cutlet
constituents
6 units of eggs
6 spectacles of Flour yogurt
4 spectacles of sugar yogurt
2 units of bomb yogurt
2 spectacles of sunflower oil painting yogurt
2 sachets of incinerating greasepaint
10 g of Butter
Preparation
- Preheat the roaster to 180 degrees.
- In a large coliseum, beat the eggs with an electric mixer until they’re vastlythick.However, you can also use the rod manually, although it’ll take longer, If you prefer.
- Add the oil painting, sugar and bomb yogurt, and continue beating. The normal thing is to use bomb yogurt, although it can also be replaced by natural yogurt, although it’ll have lower flavor. In this case, it could be fixed by latterly incorporating other constituents similar as bomb tang, chocolate chips or other fruits.
- When everything is impeccably mixed, sift together the flour and incentive, and add it to the coliseum. It’s important to sift the flour so that it falls looser, like in the form of rain, and doesn’t produce lumps that could latterly make it delicate for the cutlet to cook rightly.
- At this point, no further trouncing but precisely mixing with a chopstick. In this way, the dough won’t lose the volume that it gained from beating the eggs.
- Pour the performing admixture into a earth, which must have been greased with adulation so that it doesn’t stick latterly.
- Place the earth in the roaster at 180 degrees for roughly 25 twinkles. Don’t allow too important time to end between when you have just mixed the dough and when it starts cooking, as this can remove the air that has been gained by mixing it and, accordingly, the cutlet will lose heftiness.
- To check that it’s ready after the time has passed, burrow with a toothpick or a knitting needle and, if it comes out clean, you can remove the cutlet from the roaster.
- still, on the other hand, the interior is still raw, If you see that the face of the cutlet has formerly taken on its characteristic golden color but.
- When you disassemble the earth, place the cate
on a line rack until it cools.