How to make yogurt cake rolls

1.Separate egg yolk and egg white

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  2.Pour yogurt and corn oil into a waterless container

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  3.Stir evenly

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  4.Sift in the low-gluten flour into a tic-shaped shape to make the flour Combined with yogurt corn oil

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  5.Add an egg yolk

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  6. After stirring, add an egg yolk, and stir all 4 egg yolks into the flour in sequence

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  7.Stir evenly

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  8. Beat the egg whites with an electric egg beater until foamy

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  9. Weigh the powdered sugar

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  10. Add the powdered sugar to the egg liquid in three batches and beat until foamy., the egg liquid is brought up into a curved shape

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  11.Add 1/3 of the beaten protein solution In the egg yolk liquid

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  12. Stir up and down evenly

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  13.Pour all the remaining egg white liquid into the egg yolk batter

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  14.Continue to stir evenly up and down without any lumps

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  15.Line a baking sheet with parchment paper

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  16.Place the stirred batter liquid Pour into the baking pan and shake a few times to release air bubbles

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  17. After preheating the oven, place the baking sheet Place in the oven, heat up and down to 150 degrees, and bake for about 20 minutes

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  18.See the bread baked until golden brown Out of the oven

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  19.Turn the baked bread over on the cooling rack

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  20.Tear off the oil paper to cool the cake

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  21.Put the cake over with another piece of oil paper

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  22.Roll up the cake with oil paper, cover it with cold water and put it in the refrigerator for one to half an hour to set.After setting, remove the oil paper and cut into pieces

• 23.Picture of the finished product: fragrant, sweet, soft and delicious!