How to make yogurt blueberry cotton cake

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  1. Separate the yolks and egg whites of the eggs, and add them to the 4 egg yolks 1 whole egg and stir well

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  2.Add 150g yogurt and stir evenly

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  3.Add blueberry sauce and stir evenly

• 4.Sifting low-gluten flour
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  5.Pour the corn oil into the pot.When it is almost boiling, pour in the pre-sifted low-gluten flour and stir quickly until smooth.After cooling, add salt and stir evenly

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  6.Pour the batter into the egg yolk liquid in three portions and stir p>

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  7. Beat the egg whites and lemon juice into a rough foam

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  8.Add 40g sugar and beat

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  9.Add the remaining sugar and beat until wet and foamy

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  10.Take one-third of the egg white and add it to the egg yolk, stir or make a Z-shape

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  11.Pour the mixed egg yolk paste into the protein paste and mix

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  12. Pour the batter into an 8-inch cake mold lined with greaseproof paper

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  13.Water bath method: roasting Pour one-third of the hot water into the plate and put the mold into the preheated oven

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  14.Place in the middle layer, bake at 150 degrees for 40 minutes

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  15.cut Block

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  16.Okay