Cooking Steps

1. 

   Step1:First separate the egg yolk and protei

2. 

   Step2:Break up the yolk first. Then add salt 1.5g Sugar 10g. Corn starch and low gluten flour (flour will be fine only if it is too stuffed). Yogurt 200g should be stirred together evenly. No pimples. But don't overuse it to avoid gluten.

3. 

   Step3:Protein part. 3-6 drops of lemon need to be added. 1. Make a big bubble at a low speed. Add 15g of sugar. 2. Make a small bubble at a medium speed. Add 15g of sugar. 3. Make a grain of protein at a high speed. 4. Continue to make two short barbs when lifting the eggbeate

4. 

   Step4:Add the egg white into the yolk paste three times. (note that it should not be circled. It should be stirred up and down) evenl

5. 

   Step5:Pour into the 8-inch mold. Shake 30 cm from the table top. About 3 times. Shake out big bubbles (to prevent the cake from cracking in baking

6. 

   Step6:Changdi oven. Use the water bath method. Put warm water in the baking plate. Preheat the oven for 10 minutes first, then heat it to 140 degrees. Heat it to 150 degrees and bake it for 40 minutes (smell the fragrance. It's almost ripe). Then heat it to 170 degrees. Heat it to 180 degrees and bake it for 10 minutes. (about whether it's ripe, you can insert it with toothpick. It doesn't take out the shaver. The surface is smooth

7. 

   Step7:Finish. Take it out 30cm away from the desktop and shake it. Directly back button. (to prevent retraction and collapse). The back button time shall be at least 15 minutes.

8. 

   Step8:It's better to refrigerate Remember to hand in your homework when you finis