1. Separate the egg white and the yolk.
2. Add yogurt to the egg yolk, and stir evenly with corn oil.
3. Sift low-gluten flour and cornstarch.
4. Use a whisk to mark "Z", mix well and set aside.
5. The egg whites are first beaten with a whisk for three seconds to create fish-eye bubbles and add the first sugar (add the sugar in three times).
6. Make a big bubble and add the second sugar.
7. The third time there was Wenlu, the sugar and 2 grams of cornstarch continued to be beaten.
8. Finally, lift the whisk with sharp corners.
9. Take one-third of the egg whites and put them in the egg yolk paste and mix well.
10. Then go back to the egg whites.
11. Stir again and mix evenly.
12. Put the cake paste into the piping bag and squeeze into the paper cup eighth full.
13. Preheat the oven in advance, heat 160° and lower heat 150° and bake for about 20 minutes.
14. Finished picture.
Tips:I controlled the temperature by myself, my temperature was a bit high and it cracked.
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