1, ingredients: 40 grams of low gluten flour, corn starch 24 grams, 200 grams of yogurt, 48 grams of butter, 60 grams of sugar, four eggs.

2, egg white yolk separation, whisking egg whites until the whisk can be lifted to an upright tip on the line (during the period of three times to add sugar, 20 grams each time, the first time in the big bubbles, the second time in the egg white liquid has a few small bubbles, the egg white liquid is more delicate, the third time is in the egg white liquid is particularly delicate, no bubbles).

3, butter melted, add egg yolks, yogurt, mix well, low gluten flour and cornstarch sifted into the egg yolk mixture, be sure to mix up and down, not clockwise or counterclockwise mixing, and then add 1/3 of the egg whites mix well, add the remaining egg whites mix well, on the table gently knocked two, knock out the air bubbles.

4, preheat the oven at 160 degrees for 5 minutes, bake in the middle for 40 minutes, then remove from the inverted buckle and let cool, then demold.