Yogurt, Cotton Candy, Qi Feng (Caramel Flavor)

1. Prepare the ingredients and portions for making the cake

2. Prepare 2 clean bowls, separate the egg whites and yolks (the bowl containing the egg whites must be dry and oil-free), and store the egg whites in the refrigerator for later use

3. Take a bowl and put it in corn oil and yogurt

4. Quickly and thoroughly mix and emulsify by hand

5. Add sifted low gluten flour

6. Mix the Z-shaped technique until there are no particles present

7. Add egg yolks 2-3 times to the batter

8. Set aside the mixed egg yolk batter and preheat the oven at the same time

9. Use a small spoon to take out 60 grams of marshmallows and set aside for use

10. Add liquid marshmallow to the protein

11. Beat the protein until the egg beater is short and pointed when lifted

12. Mix one-third of the protein cream with the egg yolk batter

13. Mix the mixed egg yolk batter and then put it into the egg whites to mix evenly

14. Pour the cake batter into the mold and gently shake the mold a few times

15. Place the bottom layer of the oven and bake at 120 degrees Celsius and 150 degrees Celsius for 40 minutes

16. Shake the cake a few times after it is baked, then invert the mold and let it cool down

17. Shake the cake a few times after being baked, then invert the mold and let it cool down

18. The moist taste is very delicious