Cooking Steps

1. 

   Step1:[ingredients] - 2 eggs, 40g yogurt, 20g corn oil or salad oil, 45g low gluten flour and 25g sugar (10g for yolk and 15g for egg white

2. 

   Step2:1. Separate the egg white and yolk. Put the egg white in the refrigerator first. Add 10 grams of sugar to the yolk. Stir well with the egg pump.

3. 

   Step3:2. Add the yogurt. Or stir it evenly with the egg puff. The yogurt is thick. It's not Lactobacillus yogurt. I use the yogurt with a little sweetness. If it's the yogurt without sugar fermented by myself, the fine sugar can be added with 5g.

4. 

   Step4:3. Add salad oil. Mix again with egg white.

5. 

   Step5:4. Sift the low gluten flour into the yolk. Continue to mix with the egg cream until there are no flour particles. Now preheat the oven. Heat up and down 110 degrees.

6. 

   Step6:5. Take out the egg white. Use the electric beater to whisk it at high speed until there is a thick bubble. Add 1 / 3 of the fine sugar.

7. 

   Step7:6. Add the remaining sugar in two parts. Whisk it to the egg beater as shown in the figure. There is a small sharp corner.

8. 

   Step8:7. Take 1 / 3 of the protein paste and put it in the yolk paste. Mix well with the egg cream. Repeat this step.

9. 

   Step9:8. Pour the yolk paste into the albumen paste basin. Mix well.

10. 

    Step10:9. Put it into the paper cup mold. It's exactly 12 pieces.

11. 

    Step11:10. Put it in the preheated oven. Heat it up and down for 110 degrees. 30 minutes. Turn it 130 degrees for 10 minutes.

12. 

    Step12:1. Flour must be sifted. Don't be lazy. The finished product will be more soft. 2. The egg white should be free of water and oil. The beater should also be clean. Otherwise, it will affect the delivery.