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