WPI — Nutricost93g
Salt ⚠️ reduced (Tajin has salt)1g
Egg yolk51g
Vanilla extract4g
Prune purée8g
Applesauce31g
Sour cream27g
Tapioca flour12g
Baking powder4.5g
Cream of tartar2.5g
Baking soda1g
Oat milk (cold)210g
Rolled oats20g
Whole egg26g
Honey (local ATX)26g
Apple cider vinegar2g
Avocado oil27g
Fresh lime juice30g
Greek yogurt — HEB Nonfat (fold-in)123g
Oat flour69g
Potato starch8g
Freeze-dried mango powder5g
Tajin ⚠️3g
Ancho chili powder ⚠️ HARD CAP1.5g
Cayenne pepper ⚠️ HARD CAP0.5g
Greek yogurt (reserved)15g
Freeze-dried mango (rough-chopped)40g
01❄️Cold Protein Hydration — Rest 10–12 min
No bloom step. Lime juice added in whip step.
210g Oat milk (cold) · 93g WPI (Nutricost) · 20g Rolled oats · 1g Salt
- Whisk 210g cold oat milk + 93g WPI + 1g salt until fully smooth.
- Fold in 20g rolled oats.
- Rest 10–12 min. Do not skip.
02🥄Aeration Whip
Fresh lime juice amplifies mango and Tajin. Separate egg white — reserve for Step 05.
26g Whole egg (yolk only) · 51g Egg yolk · 26g Honey · 4g Vanilla · 2g ACV · 8g Prune purée · 27g Avocado oil · 31g Applesauce · 30g Fresh lime juice
- Separate white from 26g whole egg. Set white aside for Step 05.
- Whisk egg yolk (51g) + yolk from whole egg, honey (26g), vanilla (4g), ACV (2g), prune purée (8g) for 60 seconds.
- Stream in avocado oil (27g) to emulsify.
- Whisk in lime juice (30g) and applesauce (31g) until uniform.
03🥣Cream & Moisture
123g Greek yogurt — HEB Nonfat (fold-in) · 27g Sour cream
- Add aeration whip to hydrated oat/protein bowl.
- Fold in Greek yogurt (123g) and sour cream (27g) until smooth. Do not whip — fold only.
04🌶️Dry Structure Blend
⚠️ Ancho chili HARD CAP 1.5g · Cayenne HARD CAP 0.5g — weigh precisely. Do not exceed.
69g Oat flour · 12g Tapioca flour · 8g Potato starch · 4.5g Baking powder · 1g Baking soda · 2.5g Cream of tartar · 5g Mango powder · 3g Tajin · 1.5g Ancho chili · 0.5g Cayenne
Tajin
3g
Lime + chili brightness
Cayenne
0.5g
Clean heat finish
- Whisk all dry ingredients including mango powder, Tajin, ancho chili (1.5g — weigh precisely), and cayenne (0.5g — weigh precisely).
- Fold gently into batter in two passes.
- Fold in reserved 15g Greek yogurt last.
05🍳Egg White Fold ← NEW
Critical for fluffiness — do not skip.
~15–17g Reserved egg white (from Step 02)
- Whip reserved egg white to soft peaks — 60–90 sec with hand mixer.
- Fold very gently into batter. 3–4 large folding motions only. Do not overmix.
06🥭Final Additions & Mix-Ins
Rough-chop freeze-dried mango to ~1cm pieces for even distribution.
15g Greek yogurt (reserved) · 40g Freeze-dried mango (rough-chopped)
- Fold reserved Greek yogurt (15g) into batter.
- Fold in rough-chopped freeze-dried mango (40g). Do not overmix.
🔥 Bake Protocol — BOV900 Convection
Phase 1 — Dome Set
360°F
3 minutes · Convection
Phase 2 — Controlled Bake
340°F
15–17 minutes · Convection
- Portion 140g into tulip cups.
- Chill uncovered 20–25 min.
- Phase 1: 360°F convection · 3 min.
- Phase 2: 340°F convection · 15–17 min.
- Rotate tin 180° at 8 min into Phase 2.
- Pull at 200–205°F internal temp.
- Rest in tin 5 min. Cool on wire rack.