condiments

cake flour

90 grams

Eggs (of hens)

five

corn oil

40 grams

yogurt

60 grams

condiments

refined sugar

80 grams

white vinegar

5 drops

step

1. Prepare the required materials.

2. Separate the egg white and yolk, and put them into two clean stainless steel pots without oil and water.

3. Add sugar, corn oil and yogurt to the egg yolk, and mix well with a manual eggbeater.

4. Add the sieved low powder and stir well.

5. Put a few drops of white vinegar in the egg white basin, and start to use electric egg beater. Add sugar three times during the delivery. Just beat the egg whites until they are dry and frothy. Look, this is the legendary upright sharp corner.

6. Take one third of the meringue and mix it into the batter, turning it up and down and stirring it evenly.

7. Take another third of the meringue and mix it into the batter. Turn it up and down to mix it evenly.

8. Pour all the batter into the remaining protein cream, turn it up and down and stir well.

9. Pour all the mixed batter into an 8-inch mold, smooth it, gently lift it and shake it twice to shake out the big bubbles.

10. Bake the middle and lower layers in a preheating oven 150℃ for 50 minutes.

1 1. Take out the upside-down button immediately after baking and let it cool.

skill

1, egg yolk 20g sugar, egg white 60g sugar. If you don't like sweetness, you can put less 10g sugar.

2. When stirring, you can't stir the protein cream in a circle to prevent defoaming.

3. Shake it gently twice immediately after taking it out of the oven, and then fasten ... (unfold)