Classic butter squares, soft cake, rich milky flavor, satisfying in every bite.

7 eggs, separate the egg whites and yolks and set aside, and freeze the egg whites for 10 minutes. 2. Then, sift together 90 grams of low-gluten flour and 10 grams of cornstarch to remove large particles and set aside. 3. Heat 60 grams of vegetable oil until it reaches the state where thin threads appear and the temperature is around 70°C, then add it to the flour and stir until smooth and without lumps.

Add 100 grams of yogurt (preferably thick yogurt) and continue to stir evenly.

Add 7 egg yolks, in 2 separate additions.

Stir until silky smooth and free of lumps.

Take out 7 frozen egg whites, add 6 grams of lemon juice, and whip them briefly until large 'fish eye' bubbles appear.

70 grams of white sugar, added in three parts while whipping: add it during the coarse, medium, and fine foam stages.

Beat until it just holds the beat, a small flexible hook is sufficient when using the whisk.

Take 1/3 of the egg white mixture and add it to the egg yolk mixture, then fold until well combined.

Pour everything back into the egg white mixture and continue folding until evenly combined.

Using the cutting and folding method, fold about 20 times until the batter is uniform.

Line the square-inch mold with parchment paper in advance, then pour the batter into the mold from a height. (Note: Wrap an extra layer of aluminum foil around the outside of a removable-bottom mold to prevent water from leaking in while baking.)

Shake the mold a little to level the batter, and tap it twice to remove large air bubbles. Then use chopsticks to draw a few circles in the batter; this helps get rid of the big bubbles.

Then place the batter mold into a large baking pan, pour in half of the cold water, and then put it in the oven.

Preheat the oven to 150℃, and bake for 70 minutes (Note: After the cake surface browns, cover it with a sheet of aluminum foil to prevent it from burning).

After baking, tap it twice to release the heat inside the cake, then demold and let it cool.

Take 200 grams of light cream and 20 grams of granulated sugar, whip until it reaches a fairly firm consistency, then put it into a piping bag and refrigerate for later use.

Cut the completely cooled cake horizontally into two pieces.

The middle part may still be a bit hot and needs to cool down completely.

Evenly spread the whipped cream.

Smooth out the cream.

Stack another piece of cake on top and smooth the cream on all four sides.

Refrigerate for 1 hour to set. Take out the set cake and cut it into small pieces.

Old-fashioned creamy squares, done O(∩_∩)O

Sweet and honeyed, melts in your mouth, satisfying in one bite.

Sweet cream, soft cake, lingering milky flavor.