2. Add yogurt, whole egg liquid and oil and mix well.
3. put it in a paper cup (7 or 8 minutes is enough, otherwise it will pop up when baking.
Method 2
4 eggs, yogurt 1 cup (100g), 70g flour and a few drops of white vinegar; 40 grams of sugar, 2 tablespoons of cooking oil (optional).
Production steps:
1. First, put the egg whites and egg yolks in a clean and dry pot.
2. First, mix the egg yolk paste: add half a sugar, 2 tablespoons oil and a box of yogurt to the egg yolk. Add 70 grams of flour and mix well. That's it. This step is simple.
3. Put the yolk paste aside and stir the egg whites. Add a few drops of vinegar to the egg white and start sending it in the same direction. When it becomes rough, add half the remaining sugar. Beat until wet and foaming, then add the remaining sugar to send it away.
4.？ That's it, little upright horns.
5. Mix the egg whites with the yolk paste. Mix the egg white into the yolk paste for three times, stir it up and down like cooking, pour it into the cake mold and shake it twice to let the bubbles escape.
6. Wrap the plastic wrap and steam for 30 minutes. ?
7. After steaming, pour it out and you're done.
Method 3
Ingredients: ingredients: corn oil 48 g yogurt 200 g eggs 4 low flour 40 g? 28 grams of corn starch, 50 grams of fine sugar.
Manufacturing steps: 1. Add sugar to the protein three times until it is difficult to foam.
2. Don't wash the eggbeater, just ask for the yolk, and beat the yolk into a slightly thick state.
3. Add oil to the egg yolk several times, and then add the latter after the oil is completely stirred into the egg yolk for the last time.
4. add yogurt.
5. Stir well.
6. Mix the low-gluten flour and corn starch, sift in the egg yolk and mix well for later use.
7. Mix the egg whites and egg yolks for three times and stir well.
8. Put the prepared batter into the mold and bake in the oven.
9. Middle layer of oven, 170 degrees, water bath method, 35 minutes.
Ingredients: corn oil 48 g yogurt 200 g eggs 4 low flours 40 g corn starch 28 g fine sugar 50 g.
Baking: the middle layer of the oven 170 degree bath for 35 minutes.
By the way, many foodies have asked what the water bath method means. Here is a general explanation. There are generally two kinds of water bath methods:
1, put water in the baking tray, wrap the mold (movable bottom mold) with tin foil, and bake the mold directly in the water in the baking tray.
2. Put water in the baking tray, put a baking net on the top layer of the baking tray, and bake the mold on the baking net without wrapping tin foil.
I usually use the second method, which is more convenient.
Cold water was added to the baking tray, and I also added hot water. There doesn't seem to be much difference between the two kinds of baking.