1Divide the eggs, put the egg white in an oil-free and water-free basin, drip some white vinegar, add sugar three times, whisk the eggs in a beater at high speed until dry, then beat them at low speed for about half a minute to stabilize the egg white (refrigeration can be put in summer).
2Add yoghurt in the yolk, mix it directly with a low-grade mixer (thats why I want to beat the egg white first), then fill it with starch, and mix it evenly with a rubber knife (not too thick after mixing, otherwise its difficult to mix the egg white evenly, and of course not too thin).
3Add water to preheat the steaming pot, then take out the egg white from the refrigerator, mix it three times evenly, pay attention to not defoaming, pour into the eight inch movable bottom mould, fall twice, boil the water and put it into the steaming pot, cover the large disc, steaming for about 35 minutes on medium heat. Take it out in a minute. It cant be buckled. It has high humidity and movable bottom mould. It will be crushed.
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