Cooking Steps

1. 

   Step1:Separate the egg's protein from the yolk. The egg basin should be free of oil and water.

2. 

   Step2:Pour the yogurt into the yolk and stir well. Then pour the oil into the yolk and stir well. Then mix the low gluten flour and corn starch and sift them. Add them into the yolk yogurt solution. Stir well.

3. 

   Step3:Start taking the protein. Remove the protein to the foam. Put in 20 grams of sugar. Then send it to the small bubble and add 20 grams of granulated sugar. Then send it. When you send out the grain, add 20 grams of sugar. Hit the egg whisk to make the protein strong. It can not flow out of the basin.

4. 

   Step4:Pour a third of the protein into the yolk mixture. Turn it up and down with a rubber knife and mix well.

5. 

   Step5:Pour the mixed egg yolk yoghurt liquid into the remaining protein and mix again.

6. 

   Step6:Wrap the tin foil around the six inch sharpener.

7. 

   Step7:Pour the batter into the mould. Put some hot water into the baking pan. Preheat the oven at 160 ℃ for 5 minutes. Put the mould on the baking pan. Put it into the middle layer of the oven. Bake it for 70 minutes. This is what it looks like after it is out of the oven.

8. 

   Step8:The finished product. It's better to refrigerate the cake after it's cool.