1. Separation of white and egg yolk (container must be clean, oil-free and water-free)
2. Add the egg yolks to the salad oil and stir well
3. Pour the yogurt and stir again
4. Mix low flour and cornstarch and sift into egg yolk paste
5. Stir into an egg yolk paste without powdery particles
6. Egg whites with a few drops of lemon juice
7. Use a whisk to beat coarse foaming, add white sugar in three times to beat
8. Whip until dry foaming, with a small tip when the whisk is lifted
9. First take one-third of the egg white and mix with the egg yolk paste
10. Pour all back into the meringue and mix into a smooth cake batter
11. Wrap the mold with grease paper, pour into the batter to shake out bubbles
12. Preheat the oven at 150 degrees and bake the middle layer for about 50 minutes. After the surface is satisfactory, cover with tin foil, and put a baking tray with hot water in the bottom layer to bake in a water bath
13. After being baked, let it cool and put it in the refrigerator for one hour. The taste is similar to light cheesecake.
14. Fine and smooth tissue
15. Finished picture
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20. Finished picture
Tips:The 8-inch live-bottom cake mold is used, and the batter needs to be filled with oiled paper to prevent leakage.
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