Cooking Steps

1. 

   Step1:Separate the egg white and yolk in two clean, water-free and oil-free basin

2. 

   Step2:Add yogurt and salad oil to the yolk. Beat vigorously by hand for five minutes to emulsif

3. 

   Step3:Sift the low powder and add it. Use the method of cutting and turning to mix until there is no dry powder. This yolk paste is very thick. If it is thin, it means that the emulsion is not enough

4. 

   Step4:Add the protein into the lemon juice, beat it to the coarse bubble, and then add the salt. When there is a small bubble, add a half of the sugar. When the protein is more delicate, add the second sugar. When there is a small hook in the protein, it is OK

5. 

   Step5:Add one third of the egg yolk paste. Mix it evenly by cutting, mixing and turning, and then return it to the egg yolk paste. Continue to cut, mixing and turning, and then mix it evenly

6. 

   Step6:Pour in the six inch mold, shake out the big bubbles, and then put them into the oven that has been preheated for ten minutes. 130 ℃. 35 minutes. 20 minutes later, the cake will swell slowly

7. 

   Step7:In the last ten minutes, the height of the cake slowly dropped, indicating that it had been fully baked

8. 

   Step8:Take out the cake. Shake the mold two times, then turn it upside down and let it cool. I'm in the middle of the two molds. This way, the heat dissipation is faster and there is no trace on the surface of the cake

9. 

   Step9:The cake is delicate and soft. It's full of elasticity. The yoghurt is very strong. You can't stop eating it