1. The 5 eggs are separated from the egg white and the yolk, and a whole egg is beaten into the yolk.
2. Pour the yogurt into the egg yolk and stir well.
3. Bring oil to low heat until the grains are formed and turn off the heat, sift in low flour and mix well.
4. When the oily noodles are cold, pour in the egg yolk milk, stir until smooth, preheat the oven at 150 degrees Celsius before beating the egg whites, and put a plate of water in the oven.
5. Add a few drops of white vinegar to the egg whites and beat them until the whisk is turned into an inverted triangle. In the process, add white sugar three times. The first time is before the egg white is ready to be beaten, the second time is when fish eye bubbles appear, and the third time is when the foam is fine. .
6. Pour one-third of the egg whites into the egg yolk paste, stir well, put it in the egg whites, and stir again.
7. Pour it into a baking tray lined with greased paper in advance, shake it a few times to eliminate large bubbles, and put it in a preheated oven at 150 degrees Celsius for 50 minutes.
8. Take out the inverted button to the drying net.
9. It can be cut into pieces and coated with jam or eaten on its own. It is soft and delicious. After roasting, An Muxi has a slight cheese aroma, which is very delicious.
Tips:Water bath roasting
