Recipe: 3 eggs? homemade yogurt 170g (unsweetened, on the thick side)? Low gluten flour 35g?Corn starch 10g sugar 35g?Lemon juice a few drops

Steps

1, the yogurt container with hot water to wash, oven dry moisture

2, 1 box of 135ml of old yogurt and 500ml of milk and mix it well

3, the mixture of milk poured into a cup of yogurt machine at 42 degrees 8 hours of fermentation

4, take out the fermented yogurt standby

5, yogurt, add low gluten flour, corn starch, mix evenly today

6, add egg yolks, mix evenly standby

7, preheat the oven on 130 degrees, egg whites add lemon juice

8, high-speed whipping to the emergence of the need for large bubbles, the first time to add 1/3 of the sugar whipped to the color of liquid change since, the second time to add 1/3 sugar

9, whipped until the appearance of lines, the third time to add 1/3 sugar continue to whip me until lifting the whisk appeared small curved hooks

10, take 1/3 of the meringue added to the yolk paste, J-shaped flipping evenly

11, poured back to the rest of the meringue, J-shaped flipping evenly

12, the mold padded with greaseproof paper, the batter poured into the mold

12, molds