Can I use peanut milk milk or yogurt instead of milk to make a cake?

You can use peanut milk milk or yogurt instead of milk to make a cake. But it will cause a change in the flavor of the cake.

How the cake sits:

Ingredients

Main ingredient

Low gluten flour 80g

Fine sugar 80g

Eggs 6

Supplementary ingredients

Salt 1g

Lemon juice a few drops

Butter 60g

Milk 80ml

1.

Put the butter softened at room temperature into a ceramic bowl that can be heated at high temperature

2.

Put it on the gas stove and bring it to a boil over low heat, then turn off the heat immediately

3.

Sift the low-gluten flour and mix it well in the above steps

4.

Add one whole egg, mix it well, and then add the 5 yolks that have been separated from the whites of the eggs, mix it well.

Add the milk in small portions and mix well

6.

Add a few drops of lemon juice and 1 gram of salt to the five egg whites, and beat with an electric mixer until coarse peaks form, then add the sugar and beat until neutral peaks form, and the mixer has a small curved hook when you lift it up

7.

Add one-third of the beaten egg whites to the yolk mixture, and cut and mix well

8.

Add the yolk mixture with a small piece of the egg white mixture, and mix well

9.

Add the yolk mixture to the yolk mixture, and cut and mix well

10.

Pour one-third of the whipped egg whites into the egg yolks and mix well

8.

Pour the batter into the remaining egg whites and mix well

9.

Pour the batter into 8-inch molds and shake the molds a couple of times

10.

Wrap the outer part of the molds with tinfoil and put them into baking pans filled with cold water

11.

Pre-heated oven is ready to go, so you can use it as a base. p>Preheat the oven in advance, 150 degrees, top and bottom heat, bake in the lower middle layer for 80 minutes