Oil-free Yogurt Cake
1.
Low-gluten flour 70 g corn flour 20 g sugar 35 g egg 3 yogurt 180 g
2.
Separate the egg whites and yolks.
3.
Mix the egg yolk with yogurt and mix well.
4.
Sift in low flour and cornstarch, and stir into a batter.
5.
Add white sugar to the egg whites in three times and beat until the tip starts.
6.
Add the whipped egg whites to the batter three times, and mix up and down evenly.
7.
Pour the batter into the mold and shake it slightly until foaming, preheat the oven to 110°C, put in the batter and bake for 90 minutes.
8.
carry out.