[method]
1. Put the cream slice at room temperature and soften it, put it into the mixing tank, add the sieved powdered sugar and stir slowly until the color turns white, the volume becomes large and it is fluffy.
2. Add the whole egg to Method 1 in portions and mix well until completely absorbed.
3. Mix the original yoghurt, lemon juice, water and lemon peel.
4. The low-gluten flour and the baking powder are sifted together, and the method 3 is alternately added to the method 2, and the mixture is stirred slowly to a powder-free state, and then the medium-speed stirring is performed until the mixture is evenly formed into a batter.
5. Put the method 4 into the squeezing bag, squeeze into the muffin paper mold until it is eight minutes full, put it into the preheated oven and fire at 180 ° C, and simmer at 170 ° C for about 25 minutes and then take it out.
[Remarks]
Each about 75 grams / 10