Composition:

Yogurt 100g (choose thicker yogurt)

Two eggs

20 grams of corn oil

Low gluten flour 24g

Corn starch 14g

Sugar 15g (optional)

Production method:

1. Separate the egg white from the egg yolk, add yogurt and corn oil to the egg yolk, and stir well.

2. Sift in low-gluten flour and corn starch and stir until smooth and particle-free.

3. Drop lemon juice into the egg white, add sugar in three times, and stir until the egg white becomes smaller.

4. Take half of the egg white and put it into the yolk paste, quickly stir and mix evenly, pour the mixed batter back into the protein bowl and stir evenly again.

5. Brush the mold with oil, pour the batter into the mold and bake in the oven 140 degrees for 45 minutes. If you don't have an oven, you can steam it in a pot, and the cupcakes can be topped with unsweetened jam, which is nutritious and delicious.