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With makings
| Fine saccharic | 50 grams |
| Egg | 4 |
| Edible oil | 30 grams |
| Yoghurt | 100 grams |
| Corn is amylaceous | 8 grams |
| Citric | A few |
| Low muscle flour | 80 grams |
The practice of yoghurt cake
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1. puts egg white and yoke into two container respectively
Temperature 130 ℃ shift to an earlier date warm-up 5 minutes, put next, 130 ℃ , 50 minutes, can (oven temperature basis oneself oven disposition)
2. puts flour of edible oil, yoghurt, low muscle into yoke, with Z glyph agitate even, reserve
Starch of 2. general white sugar, corn, lemon juice (did not put) in putting egg white, begin to dismiss next, dismiss to rigid epispastic, can
3. divides albumen second in pouring yoke to paper, mix even, put into the mould next
4.
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