)
1. Separate the egg white and the yolk.
)
2. Add milk and salad oil to the milk pot and bring to a boil on low heat, add 20g sugar and 1g salt and stir evenly and turn off the heat.
)
3. Sift in low-gluten flour and cornstarch and mix well.
)
4. Add egg yolks in portions and stir until smooth.
)
5. Drop lemon juice into the egg whites, add 70g sugar in three times and beat until it is wet and dry.
)
6. Take 1/3 of the egg white paste and add the egg yolk paste, cut and mix evenly.
)
7. Pour into the remaining egg white paste, chop and mix well.
)
8. Pour it into the mold, shake out a large bubble, and put it in the preheated oven at 150 degrees for 30 minutes.
)
9. Take out the inverted button and let it cool.
)
10. Cut the mango into small cubes.
)
11. Cut the cake horizontally into two large slices.
)
12. Spread thick yogurt and sprinkle with diced mango.
)
13. Cover with another slice of cake. Put it in the refrigerator freezer for refrigeration.
)
14. When eating, cut into pieces and sprinkle an appropriate amount of powdered sugar (outside the formula) or not.
)
15. Finished product
)
Tips:I use a 9-inch pie pan. 6-inch chiffon molds can also be used.
