Prepare ingredients: low-gluten flour, eggs, sugar, corn starch, butter.

20g butter +25g yogurt, water melted for later use, 2 eggs +40g sugar, heat preservation water, sifting into 65g low-gluten flour and mixing well, mixing a spoonful of batter and butter yogurt, pouring it back into the batter and mixing well, putting the batter into a paper bag, brushing oil on a baking tray and sieving a layer of low-gluten flour, pouring out excess flour, squeezing into the batter for 9 minutes, gently shaking and exhausting, Preheat the baking tray at the bottom of the oven in advance, pour in 1 egg yolk 1+ 5g of low-gluten flour and 4g of corn starch, stir well, slowly pour in the heated yogurt and stir well, pour into the pot and stir with low fire until it becomes thick, add 7g of butter and stir well, cover with plastic wrap and refrigerate for later use. The cake demoulding chopsticks are inserted from one side and squeezed into mayonnaise.