Put the paper tray in the twelve consecutive molds
The upper and lower tubes of the oven are preheated to separate the egg whites and egg yolks in two clean containers.
Add homemade yogurt to the egg yolk
Sift into the low powder, stir the zigzag evenly and mix the batter and let it stand.
When the high-speed whipping protein has large bubbles, you can add 1/3 of the fine sugar to continue to whipping. When the meringue gradually thickens and appears to be textured, the second time sugar is added and the whipping continues. When the defrosting pattern is more obvious, add the remaining sugar and continue to smash at a low speed to pull out the thick corners of the sag.
Take one-third of the protein cream and mix it evenly with the egg yolk paste.
Rewind the meringue basin,
Continue to mix evenly from bottom to top
Put the prepared cake paste into the piping bag
Load paper tray 7-8 points
Put it into the preheated oven and bake the upper and lower tubes at 140 degrees for 35-40 minutes.
1. The concentration of yoghurt made by everyone is different. The consistency of egg yolk paste will be different. If it is too thin, it can increase some powder amount adjustment or reduce the amount of yogurt. 2, baking temperature, please adjust according to the individual oven