1. Prepare the materials.
2. Prepare a pot of hot water in advance, and pour the milk and unsalted butter into the egg-beater bowl.
3. The insulated water melts into a liquid for later use, and the oven is preheated up and down at 165 degrees.
4. Separate the egg whites and egg yolks, and put them into oil- and water-free egg beaters.
5. Add a little lemon juice to the egg whites.
6. Turn on the whisk at high speed and make a few turns to beat the egg whites until they become thick.
7. Add one-third of the caster sugar.
8. Whip until it turns white and the foam becomes fine, add the remaining half of the fine sugar.
9. When the meringue appears and the lines do not disappear, add the remaining fine sugar, and beat at low speed until stiff foaming.
10. Add the egg yolk to the meringue.
11. Whisk evenly at low speed.
12. Add sifted low-gluten flour.
13. Use a spatula to cut into the edge from the middle and lift, and stir evenly until there is no dry powder in a delicate state.
14. Scoop a spoonful of the batter and add it to the melted butter and milk.
15. Pump and stir by hand to emulsify.
16. Pour the emulsified batter into the cake batter.
17. Cut and mix until the batter becomes delicate and smooth, and it drops like a streamer and the lines do not disappear.
18. Pour the batter into the mold, about 8 minutes full, and shake the plate.
19. Put it in the oven, heat up and down at 165 degrees, and bake the middle layer for 25 minutes.
20. The surface can be golden yellow.
21. Take it out of the oven and place it on a drying rack to cool.
22. Fill it with yogurt, garnish with diced strawberries and pineapple, and finally put on mint leaves.
Tips:Any combination of fruits
