material

One 6-inch Qifeng mold, 170g concentrated yogurt, 2 eggs, 48g cake powder, 15g corn starch, 1 lemon peel, 40g sugar substitute and a few drops of lemon juice.

Steps:

1, yogurt+egg yolk, stir well.

2. Sieve the cake powder and starch, add lemon peel and stir until there is no dry powder.

3, egg white+lemon juice+sugar to send a small hook

4. Mix the egg yolk paste and egg whites twice, pour them into the mold and put them in a baking tray with hot water.

5. After the oven is preheated, the water bath mode is changed from 150℃ for 30 minutes to 140℃ for 30 minutes (observing and coloring), then baking for 20 minutes, demoulding and cooling, and the taste is better after refrigeration!