2. 200G of homemade yogurt, 4 eggs, 45g of butter, 40G of low flour, 25G of corn starch, 30G of sugar and a few drops of white vinegar.
3. Put the yellow and white eggs into two clean containers without water and oil, and mix the low flour and corn flour and sieve them for later use.
4. Melt the butter in the water, add the yogurt, and stir well with a manual eggbeater.
5. Add the egg yolk several times and stir well (add one and then one). Sift in the powder and stir well.
6. Add a little white vinegar to the egg white until it bubbles, add sugar three times, and beat until it bubbles; (that is, when the eggbeater is lifted, the protein will present a small right angle, which will not flow or drip).
7. Add 1/3 protein into the egg yolk paste and stir well, then pour it back into the protein, cut it and stir well in the mold. Preheat the oven to 170 degrees.
8. Add water to the baking tray and put it in the lower layer of the oven. Put the baking net of mold 8 into the middle layer of the oven 165- 170 degrees for 60 minutes.
9. After baking and demoulding, it can be stored in the cold storage without inversion.