Anhydrous and Oil-free Yogurt Cake

Anhydrous and Oil-free Yogurt Cake

1. Separate the egg white and egg yolk, mix the egg yolk ➕ yogurt well

2. Low-flour ➕ corn starch mixed and sieved to add

3. Stir well

4. Whip the egg whites to a large wet hook state

5. Pour part of the egg whites first

6. Mix all with the batter

7. Oiling in the mold to prevent sticking ➕ batter shakes out bubbles

8. Pour water into the deep baking pan

9. Put the mold into the oven with water bath for 135 minutes-70 minutes

10. After taking it out, place it at room temperature and pour it out

11. It tastes better when refrigerated

12. Finished product

13. Finished product

14. Finished product

15. Finished product