Cooking Steps

1. 

   Step1:The yogurt I use is Wigan freich. It's the same as amhershey and mosleian. It tastes better with the thicker yogurt. The cake won't be too wet. Yogurt can be used at room temperature.

2. 

   Step2:Yogurt. Add four yolks. Stir well.

3. 

   Step3:Sift in the mixed corn starch and low gluten flour. Mix them evenly. Don't make circles to avoid gluten affecting the taste.

4. 

   Step4:Preheat the oven. Put the baking tray on the bottom. Add water. Put the baking mesh on the last two layers. Preheat 160 ℃ for five to ten minutes.

5. 

   Step5:The bottom mold I used is convenient for demoulding. The bottom circle is reversed wrapped with tin paper. It is convenient to take down. If there is no bottom mold, cut a round bottom with oil paper and pad it up. Or brush some oil on the bottom. Otherwise, it's not easy to demould. You can't treat your family with the mold.

6. 

   Step6:Put the protein in the egg beating basin without oil and water. It's very important that there is no oil and water. Otherwise, it will affect the delivery. Add a few drops of white vinegar or lemon juice. Increase the stability of the protein. It can also play the role of deodorization. Beat at low speed. Make a thick bubble. Add a third of sugar.

7. 

   Step7:Adjust the medium speed and continue to send. Become fine foam. Add 1/3 sugar. Adjust the high speed and continue to send. Foam appears texture. Pour in the remaining sugar. Continue to pass. Hit hard foam.

8. 

   Step8:This is hard foaming. When you lift the egg beater, it has a short upright sharp corner. When you buckle the egg basin, the protein will not flow. When you insert a chopstick into the protein, it will not bend. This degree is called hard foaming. Good egg white will make the cake grow tall. Egg white is the key to making the cake.

9. 

   Step9:Add 1 / 3 of the protein to the yolk paste. Mix it up and down with a shovel. Do not make a circle to prevent the protein from defoaming. Add another 1 / 3 and continue mixing.

10. 

    Step10:Pour all the yolk paste into the egg white. Mix well.

11. 

    Step11:Pour in the mold. Tap gently on the table top. Shake out bubbles. Put it in the oven. 160 ℃ for 20 minutes. Then lower it to 140 ℃ for 40 minutes. Adjust the temperature and time according to your own oven. Baking at low temperature can prevent the surface of the cake from cracking. If you are afraid of scorching or over coloring, you can add tin paper in time.

12. 

    Step12:Put a cup at the bottom. A light top. It's demoulded.

13. 

    Step13:Cut a piece and taste it. The taste is very delicate and soft. It is similar to the taste of light cheesecake. It can also be eaten after cold storage. The taste is better.