Chinese Food
Yogurt strawberry cake roll
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Recently the blue windmill went up and went crazy. Half a bottle of butter in the house was better than the worst. The simplest and fastest way was to roll the cake and add just a little strawberry jam to the Kwai chill.
Cooking ingredients
Cooking Steps
Step1:Yoghurt + corn oil emulsification (use hand to pull hard for several circles. Whiten and thicken
Step2:Add low powder, cut and mix evenl
Step3:Add yolk, cut and mix until there is no granule or dry powder. spare.
Step4:Add salt to five proteins, add lemon juice and beat. Put sugar into oven three times, 190 ℃ and preheat
Step5:The hook is delicate and glossy. Draw it by hand for a few times. It is elastic to lift the protein.
Step6:Mix the egg white and yolk batter evenly and scrape the surface slightly into the oven to change the baking temperature to 170 ℃ for 30 minutes (I use the CASS 750 oven thermometer for exhibition. The temperature is the same as the setting temperature). The specific baking temperature and time are based on the oven setting
Step7:Cream I use strawberry cream. Strawberry seeds are still visible. Just beat the cream and add in the strawberry jam. The strawberry jam is made by yourself. It can also be sold on the market. Don't add sugar. The jam sold outside is too sweet. Then roll it up and refrigerate i
Cooking tips:Don't beat the egg white too hard. It's softer than the egg white of Qifeng cake. It won't crack. Cream sandwiches are free. You can try any kind of sauce. There are skills for making delicious dishes.
