1. Put the yogurt at room temperature for a while, pour it into the basin and add the eggs. It’s best to add it in two batches.
2. Add the egg yolks in portions, and stir evenly after each addition
3. Weigh the low-gluten flour and cornstarch and add it to the egg yolk paste
4. Zigzag pumping by hand
5. Put the egg whites in a clean, oil-free, and water-free basin. Add a few drops of lemon juice. Add granulated sugar in three times and beat until stiff foaming
6. Take 1/3 of the egg white and add it to the egg yolk paste and mix evenly; then take 1/3 of the egg white and add it to the egg yolk paste and mix evenly; Pour the mixed egg yolk pot back into the remaining egg white and mix evenly
7. Pour into the mold
8. Put a baking tray on the bottom of the oven, pour water, and put a baking net on the penultimate layer, preheat at 160 degrees. Bake at 160°C for 70 minutes
9. Completely cold and then take off the film
