4 eggs

7g low-gluten flour

a cup of yogurt

2 spoonfuls of cooking oil

yogurt cake (without electric egg beater)

materials

separate the egg white from the yolk. (For friends who don't have an electric egg beater, add some salt to the egg white, and then put it in the refrigerator until the edge of the egg white is frosted, which is good for sending) Use chopsticks to beat the

protein into coarse bubbles, and then add the first sugar; Continue to beat into fine foam and add sugar for the second time; Send it into wet foam, and the state is hooked at this time, and add sugar for the third time; Finally, until it is sent into a hard foam, it is an upright triangular tip.

add yogurt, cooking oil and sugar to the egg yolk and mix well, then add flour and stir to form a granule-free egg liquid.

Mix the beaten egg whites with the egg yolk paste in a cut way for three times (never circle)

Pour the mixed egg paste into the mold and shake it once or twice to make big bubbles. Never shake it well, or it will defoam.

wrap the mould with plastic wrap to prevent moisture from entering. Steam in the pan for twenty minutes.