The method of baking yogurt is as follows:

Ingredients: pure milk, corn starch, sugar, yogurt, eggs, bread crumbs, low-gluten flour.

1. Homemade sugar-free yogurt, fermented at constant temperature for 10 hours.

2. Preparation: 800 grams of sugar-free yogurt, 226 grams of condensed milk, and 70 grams of corn starch.

3. Add yogurt and condensed milk to the non-stick pan in sequence, stir the ingredients evenly, and turn the stove to medium-low heat.

4. At this time, add corn starch, turn the stove to low heat, continue stirring until the yogurt is thicker, lift the rubber spatula and the yogurt is upside down like a triangle, then turn off the heat.

5. Brush a thin layer of cooking oil around the crisper, pour in thick yogurt, smooth the surface, cover it and refrigerate for 4 hours until the yogurt solidifies.

6. Preparation: 1 egg, beaten; appropriate amount of bread crumbs, placed on a plate.

7. After refrigeration, take out the crisper. The yogurt has solidified. Place it upside down on the chopping board and let it bounce. Use a knife to cut vertically into long strips and cut in half. Take one of the yogurt bars and put it into the bowl of eggs.

8. Coat the yogurt bar with egg liquid, roll it in bread crumbs, and coat it with bread crumbs. Do the rest and put them on the baking sheet.

9. Place 8 strips of yogurt on the baking sheet, put it in the oven, set it to 170 degrees and bake for 15 minutes. After baking, take out the baking sheet.