The first step of steaming cakes: prepare two water-free and oil-free pots in advance to separate the egg yolk from the egg white. You can't have a little yolk in the egg white, or you won't cry out. The separated egg white will be frozen in the refrigerator first, and a bottle of yogurt can't be spent. Yogurt weighs 140g, so be sure to choose sticky yogurt. If the yogurt is too thin, it won't work. Step 2: Sprinkle yogurt into the egg yolk and stir well until the color is the same. Sift the wheat flour and corn flour into the egg milk juice. Wheat flour should be low-gluten flour. If not, use ordinary flour instead. I suggest you order the cake at once.

Beat with eggs to mix flour and liquid evenly, without drawing circles. The batter will harden and endanger the cashmere content. Just draw a few times and mix it into a batter without particles. Step 4: Add a small amount of white rice vinegar to the protein and beat it to death with an egg beater. Add 40g sugar to the egg whites in three times. The yogurt I used is not so sour. If the yogurt you use is especially sweet, you can reduce the amount of sugar. When beating egg whites, don't mix the egg whites beside the bowl into the middle from time to time, so that the egg whites are evenly beaten and the texture is obvious. Just stick the eggbeater out on a hard slope.

Step 5: Cut the prepared eggs in half and sprinkle them into the egg white powder, and stir well. Don't beat around the bush, it will break into a plate of egg liquid. You can try a scraper, put it in after 2 o'clock, turn it home after 8 o'clock, and stir it quickly until the color is the same. Then sprinkle the mixture into the other half of the protein and stir it evenly in this way. Be sure to hurry. It is recommended to use a larger container.

Step 6: Sprinkle a little stirred egg liquid into a 6-inch touch tool. The ingredients without demulsification are soft and full. Pick up the touch tool and tap it twice on the table to shake out bubbles and cover the fresh-keeping bag tightly. Don't worry about whether it is poisonous or not. I use heat-resistant tin foil paper at the bottom. Avoid entering steam. When boiling water in the pot, be sure to uncover the pot with boiling water. The whole process must not be prosperous, and it must be steamed for 60min, so the pot must be filled with water at one time. Step 7: Take out the steamed cake immediately after turning off the fire. Knock the birthday cake twice on the table to shake out bubbles, of course, to cool it, then turn it over on the baking wall, cool it, and take it out of the mold. The steamed cake is very soft and elastic, and has the unique flavor of yogurt. It tastes fine and meticulous, and it is delicious to eat directly when it is cold.