Cooking Steps

1. 

   Step1:1. First, separate the two eggs and the yolk of the egg white. Put the egg white into the refrigerator's fresh-keeping layer for use. Wrap the 6-inch cake mold chassis with tin paper. Balance other materials for use.

2. 

   Step2:2. First put one yolk into the yogurt bowl. Beat well. Then put the other one.

3. 

   Step3:3. Sift corn starch and low gluten flour and put them into the yogurt basin. Use the hand beater to mix them evenly.

4. 

   Step4:4. Take out the egg white from the refrigerator. Beat it with an electric beater. Add sugar in three times until the egg white can be pulled out. Pick out 1 / 5 of the egg white with a spatula and mix it evenly with the egg white paste. Then put 1 / 3 of the egg white and mix with it. Repeat the above actions.

5. 

   Step5:5. Shake out the air of the egg paste in the mold. Put it in the second to last layer. 150 ° C for 50 minutes.

6. 

   Step6:6. Maybe the mixing is not even enough. It's cracked. Reversing mould. Air coolin