1. Separate the eggs, put the egg whites into an oil-free and water-free bowl, divide the egg yolks into a bowl containing yogurt, sugar, and salt, mix the low flour and cornstarch and sift twice.
2. Preheat the oven at 160 degrees and preheat it together with the hot water pan. Now let’s beat the egg whites and add sugar to the egg whites three times.
3. The egg white can be beaten until it is wet and foamy, and it is easy to crack when it is hard.
4. Use an electric whisk to beat and mix the liquid egg yolk.
5. After mixing well, sift in the mixed powder of low flour and corn starch,
6. Use a cutter to mix until there is no dry powder.
7. Dig one-third of the egg whites into the egg yolk paste, cut and mix well.
8. Pour the egg yolk paste back into the egg white bubble, cut and mix well.
9. Pour the cake batter into a 6-inch cake mold, shake it a few times to produce large bubbles, and send it to the second-to-last grid rack of the preheated oven. Place the hot water bakeware under the grid rack and adjust the oven to Bake at 140°C for 60 minutes. If there is no color, turn to 160°C and bake for 5 minutes. Simmer for about 5 minutes.
10. Take it out without inverting button, make a circle with a mold release knife when it is cooler, put a cup on top of the cake, and eat after refrigeration, which is comparable to the taste of cheesecake.
