Preparation of ingredients:

40 grams of milk, 40 grams of corn oil, 40 grams of fine sugar10+30 * * *, 4 eggs, 40 grams of low-gluten flour, 5 grams of corn starch, a few drops of lemon/lemon juice for baby yogurt, and a proper amount of baby floss.

Practice:

First, the egg whites of the four eggs are separated from the protein, and the milk and10g sugar are poured into corn oil and slowly stirred until emulsified.

Sift all the corn starch and low-gluten flour into the emulsified milk, stir evenly, and pour all the egg yolks into a delicate noodle, continue to stir evenly, start to beat the egg whites with electric egg beater, add sugar for the first time when big bubbles begin to appear, continue to beat, add sugar for the second time until the egg whites begin to disappear, and continue to beat until the egg whites are already very delicate, add sugar for the third time, and continue to beat until the egg whites appear to stand on the tip. Don't send any more, it's easy to beat. The container in front of the egg yolk paste is a little small, so it's a bigger one. When we make it, we'd better use a bigger container directly. First, put 3 1 protein into the egg yolk paste, stir it evenly, and don't stir it hard to avoid defoaming the protein. Then pour all the remaining protein into the egg yolk paste, continue to stir it, and pour all the batter into the shop. Make the batter evenly distributed, and finally slightly shake it for a few times [preheat the oven in advance 166 degrees for 25 minutes, put the baking tray in, put it on the iron rack after baking, cool for a while, remove the oily paper after cooling to warm, press the glass cup, turn it over, press out a round cake embryo with a glass of appropriate size, take out two cake embryos, and first coat a layer of yogurt in the middle.