Cooking Steps

1. 

   Step1:Separate the egg yolk and the egg white. Pay attention to the bowl of the egg white must be free of water and oil. There should not be a drop of egg yolk in the egg white. Otherwise, the egg white cannot be sent away. The cake will not be good.

2. 

   Step2:Yogurt. Oil. Add 10g sugar. Mix well with a blender. Stir for a while until the oil is emulsified.

3. 

   Step3:Sift the low gluten flour into the emulsified oil. Mix well with the cutting and mixing technique. Do not circle it. Otherwise, the gluten will rise.

4. 

   Step4:Add the yolk into the dough three times. Cut and mix well, then add the yolk.

5. 

   Step5:Until well mixed. Set aside.

6. 

   Step6:Give the first sugar to the egg white until the white is rich and delicate. Add the second sugar when the lines appear. Add the third sugar when the lines are dry.

7. 

   Step7:Check the egg white. If you insert a chopstick, it will not fall down. It means that you have successfully sent it.

8. 

   Step8:Add 1 / 3 of the protein to the yolk paste. Cut and mix well. Pour the remaining 2 / 3 of the protein into the yolk paste and then cut and mix well. There should be no white and yellow color separation in the even batter.

9. 

   Step9:Mix the batter into a clean 6-inch mold. Shake it vertically for a few times. Shake it flat and shake out big bubbles. It is recommended to use a toothpick on the paste circle for a few times to eliminate big bubbles. Baking is not easy to crack. Place in the lower layer of the oven, preheat for 5 minutes at 150 ℃. Bake for 30 minutes at 130 ℃. Then bake for 30 minutes at 140 ℃. The surface of the cake will be burnt yellow.

10. 

    Step10:After baking, take it out and shake it twice vertically. Buckle it on the ventilating net immediately. Cool it thoroughly before demoulding.