Cooking Steps

1. 

   Step1:The materials are ready.

2. 

   Step2:Protein yolk separation. The protein is refrigerated. Mix the egg yolk and corn oil. Pour in the yogurt and mix well.

3. 

   Step3:Sift in the flour, stir until it is free of particles, and refrigerate it for use.

4. 

   Step4:Spread a thin layer of corn oil on the mold for use. Turn on the oven and heat it up and down for 150 degrees.

5. 

   Step5:Take out the protein, drop two drops of white vinegar, make bubbles, and add sugar three times to beat until the egg beater is bent.

6. 

   Step6:Take out the egg yolk paste. Add the egg yolk paste in three times. Stir it evenly. It's delicate and smooth without defoaming.

7. 

   Step7:Pour into the mold. Shake gently.

8. 

   Step8:Lower layer. Add 3 minutes of boiling water to the baking tray. Put the baking net on the rack (put the middle layer without the small baking net). Put it in. Bake for about 50 minutes (remember to cover the tin paper after coloring). Don't take it out immediately after baking. Keep it for about 10 minutes.

9. 

   Step9:Take it out, cool it, demould it and refrigerate it for 4 hours. It tastes better.

10. 

    Step10:Cut it into pieces. It's delicate and dense. Eat one piece with a glass of milk. It's full of satiety.

11. 

    Step11:Finished product.