1. Prepare the ingredients first to avoid rushing and sieving low flour.
2. Preheat the oven.
3. The eggs are separated.
4. Add salad oil and yogurt to the egg yolk.
5. Fully emulsify with a hand mixer.
6. Pour in the sifted low flour.
7. Pump and stir well by hand.
8. The egg whites are added with sugar three times.
9. Whip until wet foaming, add corn starch.
10. Beat to this state at low speed.
11. Add a third of the meringue to the egg yolk paste.
12. Use your hands to stir and mix well.
13. Pour into the meringue basin and continue to mix evenly.
14. Pour it into an 8-inch chiffon mold in the entrance kitchen and shake it lightly to remove air bubbles.
15. Put it into the preheated oven, and bake at 130 degrees for 50-55 minutes.
16. After baking, take it out and shake it to heat.
17. Let it cool down.
18. The release of the mold is just now.
19. Cut into pieces and enjoy it, it is very suitable for breakfast and afternoon snacks😊.
20. Soft and delicate, so delicious😋.
