Cooking Steps

1. 

   Step1:Prepare ingredients. Low gluten flou

2. 

   Step2:Separate the yolk from the egg white. Fill the egg white in an oil-free and water-free container

3. 

   Step3:Add vegetable oil to the yol

4. 

   Step4:Stir with an egg pump until it is emulsified (even enough to see no oil drops). This step will take about three minutes. Don't be lazy. Be sure to stir until emulsifie

5. 

   Step5:Then add sugar and yogurt and mix wel

6. 

   Step6:Sift in low powde

7. 

   Step7:Stir the flour and egg yolk paste with a single drawing cross until they are free of particles. Do not stir them in circles to prevent the flour from coming out of the glute

8. 

   Step8:The batter stirred is fine and free of particles. The batter is in a dripping state when it is pulled up with an egg.

9. 

   Step9:Add 1 / 2 teaspoon lemon juice (about 2G) to the egg whit

10. 

    Step10:Use the beater to beat the egg white until it has big bubbles, and then add the sugar. Add the sugar three times to beat the egg white until it is in the wet foaming state.

11. 

    Step11:The protein can only be put into the small hook state. It can't be put into the dry hard point hook state. Otherwise, the cake is easy to crack

12. 

    Step12:Add half of the protein to the yolk past

13. 

    Step13:Use a scraper to mix the protein and batter evenl

14. 

    Step14:Put the yolk batter into the egg white. Mix well by turning it ove

15. 

    Step15:You don't need to circle it when you fold it. You should pay attention to the way you copy the bottom batter

16. 

    Step16:Pour the batter into the decoration ba

17. 

    Step17:Squeeze the batter into a paper cup. It's about 7 minutes full

18. 

    Step18:Bake for 50 minutes at 120 ℃ in the oven. Don't come out of the oven immediately after baking. Simmer in the oven for 5 minutes and then come ou