Protein paste material: 4 from protein, 70g of fine sugar.

Egg yolk paste material: 4 egg yolks, 45g corn oil, 200g plain yogurt and 80g low-gluten flour.

Surface decoration: sliced strawberries.

Preparation: separate the egg yolk and protein, sieve the low-gluten flour twice, preheat the oven to 165, and prepare warm water at about 60.

Exercise:

1. Add corn oil to egg yolk, stir well and then add yogurt.

2. After stirring evenly, add the sieved low-gluten flour and stir evenly to get the yolk paste.

3. Add the fine sugar into the egg white for three times and beat until it is neutral and dry (the hook can be pulled out).

4. Add 1/3 protein into the egg yolk paste and mix evenly by stirring or cutting.

5. Add 1/3 protein to the egg yolk paste and mix well again.

6. Return to protein.

7. Similarly, mix it into a delicate and smooth state by turning it over or cutting it.

8. Pour it into a non-stick pan mold, gently drop it a few times to shake out big bubbles, put sliced strawberries on the surface, preheat the oven to 165 degrees, put a baking tray at the bottom, add 60 degrees hot water to the baking tray, put the mold on the upper grill, bake for 60 minutes, and then add appropriate amount of cold water to the baking tray until it is baked. Don't take out the oven after baking.

Tip:

1. Yogurt can be made by yourself or sold in the market. It is recommended to use the original flavor.

2. Fruits can also be changed into other kinds, or you can put another layer in the middle.

3. The oven temperature is different, please adjust it according to your own temperature.

4. Yogurt cake is baked by water bath method. It is recommended to use a mold that does not stick to the bottom If it is a removable bottom, the bottom should be wrapped in tin foil.

If you put the baked cake in the refrigerator overnight, it will taste better.