1. Separate the egg white and egg yolk in an oil-free and water-free basin, and add corn oil to the yogurt.
2. Pump and stir well by hand.
3. Add the sifted flour.
4. Hand pump and stir until there is no dry powder.
5. Add egg yolks.
6. The hand drawn word is mixed evenly to a state of fine, smooth and fluidity.
7. Add a few drops of lemon juice to the egg whites, beat with an electric whisk until it is soaked, add one-third of the fine sugar, and continue to beat.
8. Stir until it is thick and foamy, then add one-third of the fine sugar, and continue to beat.
9. Stir until there are a few lines, add the remaining fine sugar, and continue to beat.
10. Finally, in a good state, lift the eggbeater egg white to show the state of the olecranon hook.
11. Preheat the oven up and down at 150 degrees in advance, take one-third of the egg whites into the egg yolk paste, and mix evenly.
12. Pour the evenly mixed batter into the remaining egg whites and continue to mix evenly.
13. The state after mixing evenly is fine and smooth with a sense of stacking.
14. Pour the 6-inch Kitty hollow mold in the entrance kitchen to 80% full.
15. Put it in the lower level of the Hai's B30 oven at 150 degrees and bake for 35 minutes.
16. The finished product is released from the oven and released from the mold.
Tips:1. After adding the flour, stir until there is no dry powder. Don't stir too much, as gluten will cause the batter to defoam.
2. The egg whites should be sent in place, but don't overdo it, it will also defoam.
3. Avoid mixing the batter, do not draw circles, and avoid defoaming.
