Cooking Steps

1. 

   Step1:Materials read

2. 

   Step2:Separation of yolk and egg white. Mix egg yolk, yoghurt and oil evenly.

3. 

   Step3:Sift in the low gluten flour and mix well, then put it aside.

4. 

   Step4:Put a few drops of white vinegar in the egg white. Use the electric egg whisk to send the egg whites to the high speed when it shows a fine foam. Add 1/3 sugar.

5. 

   Step5:Use electric egg whisk to continue high speed. When the foam in the egg white is gone, add 1/3 of the white sugar when it is smooth and smooth.

6. 

   Step6:Electric eggbeater continues to beat at high speed. Add the last third of white sugar when beating until wet foaming.

7. 

   Step7:Continue to beat until the egg white has fine lines. The electric eggbeater is lowered for a while. When you feel a little resistance, stop beating to avoid defoaming. Lift the eggbeater's egg head and have a look. If it shows a small upright tip, finish the beating.

8. 

   Step8:Take one third of the egg white cream and cut into the yolk paste and mix well. (remember not to circle

9. 

   Step9:Pour the mixed yolk paste into the remaining two-thirds of the protein cream. Turn it up and down, mix and cut it evenly. Make sure it is completely mixed.

10. 

    Step10:Pour the mixed cake paste into a paper cup. You can also pour in an 8-inch cake grinder.

11. 

    Step11:Preheat the oven. Bake at 180 degrees for 20 minutes. (every oven is different. Adjust the temperature by yourself