1. Beat the egg yolks with sugar until they are slightly whitish, then add corn oil and mix well.
2. The banana is mashed.
3. Mix yogurt, banana puree and egg yolk paste evenly.
4. Add the sieved low powder and mix well, stirring gently to avoid tendons.
5. Add the egg whites in the caster sugar 3 times, and beat the lemon juice until it becomes a sharp hook.
6. Mix the egg whites with the egg yolk paste twice, using cutting and mixing, without drawing circles.
7. Pour the entrance kitchen 7 into the Japanese-style hollow mold and shake out bubbles.
8. Lower the oven, 165 degrees, 35 to 40 minutes.
9. Get out of the oven, shake the heat, upside down and let cool
10. Use demolding to draw a circle on the edge of the mold, and then make a circle in the middle to demold. Or you can grill it by hand.
11. Chiffon
Tips:1. The egg is about 55 grams, not too big.
2. The egg whites can be frozen a few minutes in advance and then sent, it will be very stable and delicate.
3. The yogurt should be thicker, such as An Muxi.
