Health benefits
Yogurt: low protein
Ingredients
Low-gluten flour ( 70g ) | Fine granulated sugar ( 60g ) |
Yoghurt ( 85g ) | Corn oil ( 45g ) |
Foreign eggs ( 4 ) |
How to make yogurt cake roll
1.Accurately weigh the ingredients and sift the low-gluten flour first.
2. Completely separate the egg white and egg yolk.The basins and bowls used must be clean and free of Water without oil.
3. Take another clean basin and pour in yogurt and salad oil.
4. Stir evenly and combine completely.
5.Sift in low-gluten flour.
6.Use a manual egg beater to draw a straight line to moisten the flour completely, without over-stirring.
7.Add an egg yolk in, continue to make a straight line and mix evenly.
8. Mix well and then add the next egg yolk.
9. Add in all the egg yolks until you get a fine, particle-free egg yolk paste.Set aside.Set aside.
10.Use an electric egg beater at low speed to beat the egg whites into large bubbles.
11. Then add fine sugar in three batches, and use an electric egg beater to beat the egg whites in a circular motion , as shown in the picture, until the egg white has small curved hooks.
12. Scoop 1/3 of the meringue into the egg yolk paste, and stir evenly.
13. Then pour it all into the meringue.
14.Still using the stirring method, stir the meringue and egg yolk paste evenly, and the cake The batter is fine and smooth without particles, so the cake batter is ready.
15. Cover the baking pan with oil paper in advance, and paste the cake 15cm away from the baking pan.Flip it vertically, spread it out, smooth the surface, shake it lightly a few times, put it in the preheated oven, bake at 130 degrees for 28 minutes.
16.After baking, turn it upside down on the grill, tear off the oil paper, and let the heat dissipate.
17. Use a new piece of oil paper to turn the cake over when it is still warm.
18. Roll into a cake roll, roll up the oil paper at both ends tightly, and place in the refrigerator to refrigerate and set.
19.The shaped cake roll can be cut into pieces and enjoyed.
Tips
Every step of making cake rolls is important.
The oven needs to be preheated in advance, the temperature and time are for reference only.
Don’t beat the meringue too hard, otherwise it will easily crack when rolled.
When mixing the cake batter, you must use the stirring technique, and never stir in circles.
If using sugar-free yogurt, the fine sugar can be increased to 70 grams.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
