-
1
Separate the egg whites and egg yolks from 4 eggs in advance, and refrigerate the egg whites for later use. -
2
Sift 30 grams of low-gluten flour, 8 grams of matcha powder, and 10 grams of corn starch in a basin and set aside. -
3
50 grams of vegetable oil, heated until the oil threads are rolling, about 70-80°C. (Hot noodles can prevent gluten from forming and make the cake softer) -
4
Pour the heated vegetable oil into the flour and stir evenly to form a paste. -
5
Add 4 egg yolks and mix well. -
6
Add 100 grams of yogurt (thick yogurt is best). -
7
Stir evenly. -
8
Sifting the batter once can make the batter more delicate. -
9
Put 4 refrigerated egg whites and 5 grams of lemon juice together and beat them until the foam forms large fish-eye bubbles. -
10
Add 60 grams of fine granulated sugar and beat in three batches. Add and beat in three states: coarse foaming, medium foaming, and fine foaming. 
11
Beat until you lift the small elastic hook of the egg beater.-
12
Take 1/3 of the egg white paste and add it to the matcha egg yolk paste. -
13
Stir evenly. -
14
Pour everything back into the egg white batter. -
15
Stir evenly. -
16
Line the mold with oil paper in advance (note: wrap a layer of tinfoil on the outside of the live-bottom mold). Pour the batter from a high place and shake the mold to make the batter smooth. -
17
Shake the mold twice, and then use chopsticks to make several circles in the batter to remove large air bubbles. -
18
Prepare a large deep baking pan, put the cake mold in it, fill the large baking pan half with cold water, and then put it in the oven. -
19
Preheat the oven to 150°C in advance and bake for 70 minutes (Note: After baking until the surface of the cake is colored, cover the upper layer with a piece of tin foil so that the surface will not be too burnt) . -
20
After baking, shake the cake twice to release the heat inside the cake, then unmold and let cool. -
21
Corgi Twerk Yogurt Ancient Morning Cake, completed O(∩_∩)O -
22
There will be a slight sound when you break it open, which is very healing. -
23
The taste is fresher and the cake is super soft. -
24
It tastes like light cheesecake after being refrigerated.
Tips
1. There should be no residual egg yolk and water in the egg white, otherwise it will not be suitable for beating.
2. Egg whites are best kept in the refrigerator as they will be easier to whip.
3. Soak the last knife in hot water to make the cut surface smoother.
4. Wrap the mold with a removable bottom with a layer of tin foil to prevent water from leaking in during baking.