I'm not good at it, it's the second time I've done it, today I did two in a row, it's still a success! It's not scary, as long as you master a few points, carefully do every step, believe that everyone can succeed.

WHAT YOU NEED

Ingredients

A: 80 grams of low-fat flour
4 eggs (80 grams)
15 grams of fine sugar
70 grams of condensed yogurt
40 grams of sesame oil
B: 4 g of protein
60 grams of fine sugar
3-5 drops of lemon juice

How TO MADE Yoghurt cakes

Steps 1 to 4

1. The yogurt and sesame oil are poured into a large bowl and mixed completely with a manual egg beater.

2. Add 15 grams of fine sugar and stir evenly.

3. A small amount of egg yolk is added in stages, stirred until completely mixed, before continuing to add.

4. It is sifted twice into low-fat flour and mixed with a hand-held egg beater until it is grain-free.

Steps 5 to 8

5. The egg yolk paste is very smooth, put it aside for backup.

6. Add 3 to 5 drops of lemon juice to the protein and disperse at medium speed.

7. Add 1/3 fine sugar and stir at medium speed.

8. When the protein has doubled in size and is not dripping, add 1/3 of the fine sugar.

Steps 9 to 12

9. The last remaining fine sugar is added when the protein peaks down.

10. Continue stirring until the protein spike is long and not upright, at which point it has been stirred into nine parts.

11. Take 1/3 of the protein cream and mix it evenly in the egg yolk dough.

12. Pour the remaining 2/3 of the protein back into the cream and stir evenly from the bottom up using a leather scraper.

13. The mixed cake dough is poured into the mold, gently shaken from top to bottom for a few moments, shaking the big bubble.

14. Preheat the oven to 170 degrees, heat it to 170 degrees and bake the middle and lower layers for 40 minutes.

15. After baking, insert the mold upside down into the bottle.

16. When it's completely cooled, use a de-moulding knife to help with the de-moulding, and the yogurt is ready...

Handy cooking tips

　　1 tablespoon of protein does not hit the hard foam, it can be distributed up to nine times, so the cake is thin and moist.Add a few drops of lemon juice when releasing the protein to facilitate the release and stability of the protein.You have to be careful when you take the last of the cake out of the mold, it's very likely that the successfully baked cake will be ruined in the end, buy a de-molding knife, help the de-molding effect is good.4 Don't pull out the knife once you've inserted it, otherwise it's easy to break the cake.