Cooking Steps

1. 

   Step1:Separate the egg white and yolk. Add yogurt to the yolk. Sift in low gluten flour and corn starc

2. 

   Step2:Mix with the beater to make a smooth yolk past

3. 

   Step3:Start beating the egg white. Beat the egg white to the fisheye shape first. Add the first white sugar

4. 

   Step4:It's a little delicate. Add the second white sugar

5. 

   Step5:Add sugar for the third time when it is more delicat

6. 

   Step6:Then whisk until wet foamin

7. 

   Step7:Add one third of the egg white to the yolk paste and stir evenl

8. 

   Step8:Mix well, then pour into the remaining protein and mix wel

9. 

   Step9:Wrap tin paper on the outside of the mold. Then pour the cake paste into the mold. Drop it a few times to shake off the bubbles

10. 

    Step10:Place the baking tray at the bottom layer. Fill the baking tray with water. Place the baking mesh at the middle layer and put it into the mould for baking. Put the mould into the preheated temperature of 150 ℃ for about 60 minutes

11. 

    Step11:As like as two peas, the baking is done without the need to reverse. Direct demoulding is fine. Refrigerated food is better after cold storage. It's just like the taste of light cheese cake. But the heat is much lower

12. 

    Step12:Very delicate