Ingredients: 200g yogurt, 4 eggs and10g sugar.

Accessories: 45g of low-gluten flour, 50g of sugar and 20g of corn starch.

1, 200g of yogurt is poured into a basin, then10g of sugar is added, and the mixture is quickly and evenly stirred.

2. Add four egg yolks and stir again until uniform.

3. Then add low-gluten flour and 20g corn starch and stir until there are no particles.

4. Add 50 grams of sugar to the egg white and add it to 90%.

5. Then add the beaten protein to the yogurt liquid.

6. Preheat the oven at 170 degrees for 5 minutes, add the stirred egg liquid into a small paper cup, and then put it in the middle layer of the oven. Adjust the oven to 150 degrees and bake for about 25 minutes.

7. Take out the yogurt cake when the time is up. The finished product is as follows.