Cooking Steps

1. 

   Step1:Egg yolk protein separation. Add sugar to the yolk and stir well. Then add yogurt and stir well.

2. 

   Step2:Sift in low gluten flour and corn starch and cut it half evenly with a scrape

3. 

   Step3:Put the protein in an oil-free and water-free basin. Drop in lemon juice. Add a third of sugar. Beat with an electric egg beater

4. 

   Step4:Beat until the blister is thick and add the remaining sugar twice. Continue beating until the blister is wet.

5. 

   Step5:Take a small part of the protein and add it into the yoghurt yolk liquid, cut it with a spatula and mix it evenly. Then pour the remaining protein into the 6-inch cake mold. Gently knock the mold. Shake out the air bubble in the cake paste

6. 

   Step6:Put the cake mold into the baking pan with water. Preheat the oven 150 degrees. Heat it up and down. Bake the middle layer for about 60 minutes. Look at the surface. If it's colored in advance, cover it with tin foil. The bottom cake mold needs to be wrapped with two layers of tin paper around to prevent water from entering during baking. The bottom fixing is not required. (it's basically the same as light cheese.

7. 

   Step7:Finished product.