1. Prepare materials
2. Heat the butter and cream cheese in water and stir with a hand whisk until smooth and free of particles.
3. Separate the egg whites and egg yolks in a bowl without water and oil.
4. Beat the egg yolks and add them to the butter and cheese paste three times. Stir well each time before adding the next time.
5. Add yogurt and stir well.
6. Sift in the mixed powder of low-gluten flour and corn starch, and stir evenly.
7. The mixed egg yolk paste.
8. Prepare the mold and brush a thin layer of butter in advance to prevent staining.
9. Add sugar to the egg white bowl, and put a pot of warm water at about 50 degrees under the bowl.
10. Whisk at low speed until thick foaming, then turn to medium and high speed to continue whisking.
11. Dispense until wet and dry foaming. That is, lift the tail tip of the whisk and bend it slightly.
12. Scoop up 1/3 of the egg whites with a spatula and put them in the egg yolk paste and mix
13. Pay attention to the mixing technique. Use a spatula to mix the batter from the bottom to the top of the bowl.
14. Pour the mixed egg yolk paste back into the egg white
15. Still mix the batter with the mixing method.
16. Put it in a fresh-keeping bag or piping bag. Cut a small opening at the tip.
17. Carefully squeeze into the mold, 8-9 points full.
18. Gently shake the squeezed batter to make the surface level.
19. Put the right amount of warm water into the baking pan, middle and lower. The mold is put into the water. Bake up and down at 150 degrees for 40 minutes.
20. After the baked cake is cooled, it will be inverted directly, and the small cake will fall out of the mold.
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