Cooking Steps

1. 

   Step1:Take two anhydrous and oil-free containers. Separate the yolk and egg white. Refrigerate the egg white in the refrigerator. Add the melted butter and old yoghurt into the yolk. Mix well. Sift in the low gluten flour and starch and mix wel

2. 

   Step2:Preheat oven - 150 degrees. Squeeze a few drops of lemon juice into the protein. Beat the protein. Add sugar in three times. Beat until it is dry and foam

3. 

   Step3:Pour one third of the egg white cream into the egg yolk and mix well. Then pour the cake liquid back into the egg white cream. Mix well. Pour the mixed cake liquid into the flower mounting bag. Squeeze it into the paper cup. Fill it with 9 minutes. Throw it into the paper cup as you like and dry a few cranberries.

4. 

   Step4:Go to the oven. 150 degrees. Heat up and down. Put it on the bottom of the oven for 30 minutes. When the cake reaches its maximum, it will be 130 degrees. When you stick the toothpick into the cake, it will be cooke

5. 

   Step5:Put it on the baking net after it's out of the oven. Cool it for eating.