Cooking Steps

1. 

   Step1:Separate egg yolk protein. Add yogurt and corn oil to egg yolk. Mix wel

2. 

   Step2:Sift in low gluten powder and mix evenly for standb

3. 

   Step3:Add a few drops of white vinegar or lemon juice to the egg whit

4. 

   Step4:Add a few drops of lemon juice or white vinegar to the protein. Add 20 grams of sugar three times and beat until stiff

5. 

   Step5:Add one third of the protein into the egg yolk mixture and mix well. After mixing, return to the remaining protein mixture and mix well

6. 

   Step6:Find another container. Add cocoa powder and half of the batter. Stir well. Got two bowls of batter. One white and one brow

7. 

   Step7:Use a spoon. Scoop a scoop of cocoa batter. Then scoop a scoop of white batter and pour it on top of cocoa batter. Stack in turn. Do not stir

8. 

   Step8:Preheat oven at 180 ℃ for 10 minutes. Bake at 150 ℃ for 65 minute

9. 

   Step9:Come out of the oven and turn it upside down to cool. Demoulding and cutting block.