1. Preparation materials: Sift flour and chestnut powder. Separate the egg whites and yolks into a clean and dry dish.
2. Cut the butter into small pieces and melt in water.
3. Add 200 grams of yogurt to melted butter and mix well.
4. Add the egg yolks in portions, stirring well each time, then add the next one.
5. Sift in the mixed flour and chestnut powder and mix well.
6. Add a few drops of white vinegar and a pinch of salt to the egg whites until dry and foamy.
7. Take 1/3 of the egg white and add it to the egg yolk paste, mix well, then pour it back into the egg white, cut and mix well into the mold. Preheat the oven to 170 degrees.
8. Add water to the baking tray and place it on the lower layer of the oven, and put the mold on the grilling net on the middle layer of the oven, 165-170 degrees, 60 minutes.
9. It can be kept under refrigerated without upside-down after baking and demoulding.
10. Cut into pieces and enjoy. Very delicate and moist. It's very yummy.
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