Cooking Steps

1. 

   Step1:Egg white and protein separation. No oil, no water and no yolk in the protein basi

2. 

   Step2:Add yogurt to the yolk and stir evenl

3. 

   Step3:Sift in low gluten flour and cornstarc

4. 

   Step4:Z-shape stirring to no particle stat

5. 

   Step5:Add the protein to the lemon juice. Beat at low speed to the rough state. Add a third of sugar

6. 

   Step6:Whisk until blisters disappear. Add 1 / 3 suga

7. 

   Step7:Then whisk to a textured state at high speed. Add the last suga

8. 

   Step8:Continue to send to hook state at high spee

9. 

   Step9:Half the egg white into the yolk paste and mix wel

10. 

    Step10:Pour it back into the protein basin. Continue to mix it evenl

11. 

    Step11:Pour into the 6-inch mold. Shake it twice. Shake out the bubble

12. 

    Step12:Wash the fresh blueberries. Put them in the cake past

13. 

    Step13:Put it in the preheated oven at 150 degrees. Middle and lower layers. Heat it up and down for 60 minutes. Water bath method (put a baking tray with water under the baking net. Two thirds of the water is enough

14. 

    Step14:The mould can be baked directly in water. It is not easy to crack. But a layer of tin paper should be wrapped on the mould

15. 

    Step15:I love yogurt cak

16. 

    Step16:Soft cotton is deliciou

17. 

    Step17:Very delicat