Oil-Free Yogurt Cupcakes

Beat the egg yolks into the yogurt, stirring well. (Start preheating the oven at 170 degrees for 10 minutes.) Sift in the low gluten flour and zigzag back and forth, rotating the bowl 90 degrees in the center. Stir into a homogeneous batter. Add a few drops of white vinegar to the egg whites, add the sugar in three batches, and beat until the whites are eight points. You can stop when you can pull out this kind of crook on the picture, you don't need to beat very hard. Fold the meringue into the egg yolk batter in three batches. Put the cake batter into a piping bag. Push into paper molds and shake a few times to remove large air bubbles. Place in preheated oven. Adjust the temperature to 150 degrees and bake for 15 minutes. Add another 5 minutes at 170 degrees. Bake until the top of the cake is golden brown, then you can take it out! It's round when it's freshly baked, it will shrink and crinkle when it cools down, but it doesn't affect the texture, it's still very fluffy. Chocolate chips can also be prepared a little more, in the application of the layer of whipped cream, you can mix some chocolate chips in the whipped cream, so that the texture of the cake is quite good Oh.

When spreading the chocolate chips, don't touch them directly with your hands, or they will melt on your hands. Use a rubber spatula to scoop up the chocolate chips and gently stick them to the sides of the cake and sprinkle them on the top of the cake.

Black Forest cake is so simple that even if you just spread the whipped cream around, it won't look too bad if you just finish it with chocolate shavings. So it's crucial that the chocolate shavings look good. We cut our own chocolate at home, usually take a knife to cut, time-consuming and laborious, and the chocolate can not be directly with the hand, you must wear gloves or use a towel pad, otherwise it will stick to the hands are all.