WHAT YOU NEED

Ingredients

Protein five
60 grams of white sugar
Drops of white vinegar
5 eggs
Low flour 80 grams
100 grams of yogurt
30 grams of corn oil

How TO MADE Yoghurt-filled cakes

Steps 1 to 4

1. The protein is subsequently added to the white sugar to form a hard foam.

2. Egg yolk and yogurt, stir evenly.

3. Add 30 grams of corn oil and stir evenly.

4. Add low-grade powder after sifting and mix evenly.

Steps 5 to 8

5. Take 1/3 of the protein paste and add it to the egg yolk paste.

6. Add the yolk paste to the remaining protein lake and stir evenly.

7. Pour into the mold.

8. With a 17 cm hollow mold and a 6 inch flower mold, the dough is not enough, the flower mold is only 6 minutes full.

Steps 9 to 12

9. Put it in the oven for a while.

10. The oven is preheated at 160 degrees, preheated and then set to 150 degrees, the last second floor, up and down the fire, 50 minutes.

11. The flower mold can be baked in 40 minutes.

12. After baking, shake a few times (it is said that this step can prevent the bottom from shrinking, I don't know if it's true, but the empty cake hasn't had a bottom shrinking for a long time), and hold it overnight.

13. The next morning, the mold is removed and the pieces can be eaten.

14.