Cooking Steps

1. 

   Step1:First, separate the protein and yolk. Put them into two basins without oil and wate

2. 

   Step2:Egg yolk with salad oi

3. 

   Step3:Add yogurt agai

4. 

   Step4:Mix wel

5. 

   Step5:Sift in flou

6. 

   Step6:Use the method of turning or cutting to mix until there is no flour particles. After mixing, place aside for us

7. 

   Step7:Add 6 drops of lemon juice to the protein. Start beating the protein with medium and high spee

8. 

   Step8:Add 1 / 3 sugar when beating the protein to the fish tail and continue to bea

9. 

   Step9:Add 1 / 3 sugar to the dense bubbles and continue beatin

10. 

    Step10:Beat until the protein has obvious lines. Add the remaining 1 / 3 sugar and continue beating.

11. 

    Step11:Finally, when the egg whites are dry foaming (i.e. the egg beater is lifted. The egg whites frost can stand up a short upright point), the egg whites frost is finished

12. 

    Step12:Take 1 / 3 of the protein cream and add it to the yolk paste. Stir evenly with a rubber scraper or by cutting. No protein cream can be seen. Then pour the batter into the remaining crea

13. 

    Step13:Use rubber scraper to turn or cut the mixture until no protein cream can be see

14. 

    Step14:Pour the batter into a mould without water or oi

15. 

    Step15:Then hold the edge of the mold with two hands. Shake it down from 10cm for several times. Shake out big bubbles

16. 

    Step16:Put it into the bottom layer of the preheated oven (DIY), and bake for 50 minutes

17. 

    Step17:After baking, take out the cake and shake it twice. Let out the hot air. Then pour it on the red wine bottle to cool it

18. 

    Step18:When the cake is completely cooled, it can be demoulded and eaten

19. 

    Step19:Finished produc

20. 

    Step20:Finished product

21. 

    Step21:Finished product

22. 

    Step22:Finished product