The recipe comes from a round pig, a very useful square.I added a little bit of lemon peel to the base of the recipe, a faint lemon flavor and a lot of yogurt to the recipe, plus a cloudy chicken cake, and the smell of early spring really burst out of the oven.

WHAT YOU NEED

Ingredients

Protein four: 160 grams
Fine sugar: 15 grams
4 eggs: 80 grams
Concentrated yogurt: 70 grams
40 grams of sesame oil
Low powder: 80 grams
Lemon peel: 1/4 teaspoon

How TO MADE Yoghurt and lemon cake

Steps 1 to 4

1. Mix the yogurt and mustard oil and stir until completely mixed.

2. After adding 15 grams of fine sugar, add one egg yolk and stir it evenly with a manual egg beater.

3. Use a tool to remove the lemon peel and place it in the egg yolk.

4. Sieve into low-fat flour, use eggs to draw in irregular directions, stir evenly.

Steps 5 to 8

5. A few drops of lemon juice in the protein, divided three times with white sugar, sends the protein to 9 distributions and raises the egg beater to a curved state.

6. Take one-third of the protein, put it in the egg yolk, and stir evenly with a scraper.

7. The cake paste that was stirred in the upper step is poured back into the spread protein, and continues to be stirred evenly with a scraper.

8. The cake paste is poured from above into the mold, which reduces the bubbles.

Steps 9 to 12

9. Put the middle layer in a preheated 175-degree oven, heat it up and bake it for about 40 minutes.

10. After baking, the cake is removed from the oven, inserted upside down into the bottle, and dried to remove the mold.

11.

Handy cooking tips

　　Mould: 18 cm hollow wind mould