Cooking Steps

1. 

   Step1:Weigh everything in advance (Figure 1).

2. 

   Step2:Add white vinegar to the protein and beat until it bubbles (Fig. 2). Add 60g sugar at a time. Beat until hard foaming. That is to say, the egg beater protein will present a small triangle. Put it aside for use. (Figure 3

3. 

   Step3:Beat egg yolk, oil and yoghurt together at low speed until they are thick (Fig. 4). Add low flour and corn starch (Fig. 5). Beat until the flour is even. (Figure 6

4. 

   Step4:Then add 3 parts of 1 protein into the yolk paste (Figure 7). Cut and mix evenly (Figure 8). Then return to the protein (Fig. 9). Cut and mix evenly (FIG. 10). Pour into a paper cup (Figure 11). Top with chocolate beans (Figure 12). Shake twice. Place in a 160 degree preheated oven.

5. 

   Step5:160 degrees. Middle and lower layers. Up and down. About 60 minutes. Until the color is even.