Cooking Steps

1. 

   Step1:Prepare two basins without oil and water. Separate the egg white and yolk and put them into two basins respectively. Temporarily refrigerate the egg white.

2. 

   Step2:Break up the yolk.

3. 

   Step3:Weigh in vegetable oil. Mix well with egg yolk.

4. 

   Step4:Add the cooked yoghurt. Continue to stir evenly.

5. 

   Step5:Add sugar and salt. Stir by hand. Continue to sift in the flour. Draw the z-word and mix well. Prevent the gluten.

6. 

   Step6:Take out the egg white and beat it with a beater. Divide the sugar into three parts. Add a portion when there is a big bubble in the egg white. Add a portion when a small bubble appears. Add a portion when it becomes a thick foam. Until it is sent to the drawing, the egg whisk is raised. There will be a small sharp corner that does not stand up. It is easy to crack too much.

7. 

   Step7:Preheat the oven 150 degrees. Take out one third of the beaten egg white and put it into the egg yolk paste. Use the mixing method of making a basin and making a copy of the bottom to quickly mix. Then pour in one third of the egg white. Continue to mix gently. Finally, pour all the egg white paste into the egg yolk paste. Mix evenly.

8. 

   Step8:Pour in the mould, shake out the bubbles, put them into the oven, heat them up and down for 150 ℃ for 60 minutes. The temperature and time are adjusted according to different oven conditions. Take it out, buckle it upside down and put it on the grill for cooling and demoulding.

9. 

   Step9:Square is suitable for 8-inch mold. Or 2 6-inch mold.