Recipe method:

1. Prepare all the materials and find two clean basins

2. Separate the egg white from the egg white. Remember not to use the egg white in the basin. If there is water or oil, be sure to wipe it clean

3. Add a small amount of sugar to the egg yolks, beat well, then add yogurt,

4. Mix well, then add flour and corn Mix the flour evenly, be gentle

5. The egg yolk batter is ready, set it aside for later use

6. Add the egg whites to the cream of tartar, beat to foam first, then add the third Once the sugar is beaten

7. When beating like this, add the second sugar

8. Beat until like this and finally add the third sugar.

9. Beat it until there are small grooves. Don’t beat it too much, otherwise the skin will crack when baking

10. Then put a little of the egg white into the egg yolk batter and mix it evenly. You need to mix it in the right way. ,

11. After mixing, add a little more egg white, and mix well again

12. Then, pour the egg yolk paste into the remaining egg white and mix well. The following is the mixed state, and then pour the batter into the eight-inch chiffon mold

13. Then preheat the oven at 140 for ten minutes, bake in a water bath, put water in the baking pan, then put the mold into the baking pan, and put Bake in the oven for about 80 minutes

14. It’s done. The temperature of each oven is different. The temperature of my oven is relatively high, so the surface will be golden brown, but it does not affect the taste.

15. Cut it out and see if it is very delicate. The texture is like a cheese cake