Heat the oil first, turn off the fire, pour the flour into the oil while it is hot, and stir it quickly into dough.

2

Continue stirring until the batter becomes fine and smooth.

three

1 The whole egg and 5 yolks are in another bowl.

four

Yogurt was also poured in. I use free-range eggs. If they are five big ones, they are small ones.

five

Stir evenly

six

Then pour the egg milk into the batter and stir well.

seven

Add a few drops of white vinegar to the egg white and stir until it bubbles. Pour in half the sugar.

eight

When the foam is slightly thinner, pour in the remaining sugar.

nine

Finally, stir the egg white until it is thick, that is, lift the eggbeater with a straight tip.

10

Put about 1/3 protein into the batter, cut into sections and stir evenly.

1 1

Join all the remaining protein.

12

Continue to mix evenly through shearing and mixing.

13

Pour it into the mold and shake it a few times.

14

Preheat the oven at 170℃ for 5 minutes, put a baking tray with water on the bottom, put the baking tray on it, and then bake at 150℃ for 50 minutes. If the color is too light, raise the temperature to 170 degrees 10 minutes for coloring.

15

Turn the baked cake upside down and cool it.

16

Cooling and demoulding. There is a plastic wrap underneath, which has been stained for a long time. It affects the appearance a little, but it does not affect the taste.