1. Get the materials ready
2. Pour the egg yolk and yogurt into the container
3. Stir well with a whisk, add low-gluten flour and cornstarch, use a spatula to mix evenly into a dry powder-free egg yolk paste
4. Sift the egg yolk twice
5. After the egg whites are soaked, add white vinegar and fine sugar
6. Continue to beat until wet
7. Take one-third of the meringue at a time and add the sifted egg yolk paste and mix well
8. Stir evenly with a spatula
9. Put it into the mold and shake it twice, then put it in the hot water bakeware
10. Bake in the oven at 150°C for 10 minutes, then turn to 130°C and continue to bake for 40 minutes. After baking, let the cake cool to room temperature in the oven before removing it from the mold.
11. It is sweet and soft, because it is added with yogurt, it is different from the usual sweet and greasy. I can't describe its deliciousness in words, you must try it, it will definitely make you regret making it less.
Tips:When the egg yolk paste is sieved, if agglomeration is found, it can be slightly crushed with the help of a spatula.
