1. Separate the yolk and put it in a basin without water or oil.

Second step

2. After the egg yolk is stirred, add yogurt and stir well.

Third step

3. Sieve the flour and corn flour in several times to reduce flour caking.

Fourth step

4. Beat egg whites with electric egg beater at low speed. When fish-eye bubbles appear, add 30 grams of fine sand sugar of 1/3.

Step five

5. Add 1/3 fine sugar when the volume of protein becomes larger and the bubbles become smaller.

Step 6

6. Add 1/3 fine sugar when the protein is textured and the bubbles are fine but still fluid, and then turn to high speed to continue hair growth.

Step 7

7. Until you lift the eggbeater, you can pull out a short and sharp right angle, and then hit 100%.

Step 8

8. Add 1/3 protein to the stirred egg yolk paste, and stir well without drawing circles.

Step 9

9. After stirring evenly, pour it back into the protein bowl and stir the remaining protein evenly.

Step 10

10. Then it can be baked! Preheating first, baking by water isolation method, baking over fire 150℃, baking over fire 160℃, baking for 100 minutes, and adjusting the oven temperature according to your own oven.