Separate the egg yolk and protein, and add the separated egg yolk to salad oil and mix well.
Pour in the yogurt and stir.
Sift the low-gluten flour and corn flour into the yogurt paste
Use a spatula to turn up and down until the batter is fine
The egg beater adds the first sugar when the protein is blown out of the fish.
Protein is added to the second time
When the protein is slightly visible, add a third sugar until the egg beater is lifted into a chicken tail, and the inverted buckle has no slip.
Add the protein to the batter three times, preheat the oven at 150 degrees, pour the batter into the mold, pour the baking pan into the bottom of the oven, put the mold into the baking pan, fire 150 degrees, and fire 160 degrees. Bake for 60 minutes!