Steamed yogurt cake

Ingredients

• Low gluten flour 60g
• Eggs 3
• White sugar 38g
• Corn oil 20g
• Yoghurt 45g
• Lemon vinegar A few drops

Steps

1. Prepare low-gluten flour

2. Corn oil

3. Yogurt

4. Eggs

5. Sugar

6. The first step is to take two clean basins and separate the egg whites and yolks

7. Add yogurt and corn oil to the egg yolks and stir evenly

8. Sift in low-gluten flour and mix well

9. Stir until smooth and no particles

10. Add a few drops of lemon vinegar to the egg whites, use an electric egg beater to make a rough foam, add the first sugar, and then add the sugar three times

11. Beat the egg whites until there are peaks that do not fall when you lift the whisk

12. Add half of the egg whites into the egg yolk paste and mix evenly, then add the other half of the egg whites and continue mixing

13. Until smooth and even

14. Pour into the mold and shake out the bubbles

15. Cover with tin foil and tie the air holes

16. Boil water, steam for 30 minutes, and simmer for 3 minutes

17. Remove from the pan, take out the cake, and let cool

18. Demold

19. It is soft and delicate, with a lingering and slightly sweet taste in your mouth.

20. Finished product picture

21. Finished product picture

Tips

1. The thickness of yogurt is different, so you can add or subtract the amount by yourself