Chinese Food
Yogurt Qifeng cake roll
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I weighed the amount of materials according to my experience. The finished product is very satisfied with the anhydrous formula. It increases the amount of yogurt, reduces the amount of oil and sugar. The cake is soft, delicate, light sweet and light. You deserve to have ~ 30L of baking pan. 175 °. 1820 minutes.
Cooking ingredients
Cooking Steps
Step1:Separation of egg white and yolk.
Step2:Add yogurt and corn oil to the yolk. Mix with hand beater for 30 seconds.
Step3:Add low powder to the yolk. Stir with hand beater for 2 minutes.
Step4:The egg white is added with white sugar three times. Use the electric beater to beat the egg white until it is between wet foaming and hard foaming. Lift up the beater. The protein at the end is curved. Starch is added with the third sugar.
Step5:Take half of the albumen paste and egg yolk paste and mix them evenly. Then pour them back into the remaining albumen paste. Mix them evenly.
Step6:Pour the batter into the baking tray covered with tin paper. Lift it up and shake it. Shake the atmosphere of the batter.
Step7:Preheat the oven 180 degrees. Bake for 1820 minutes.
Step8:Turn the baked cake upside down and let it cool on the net rack. Tear off the tin paper. Cut off part of the cake at the end with an angle of 45 ° so as to finish it better and look better.
Step9:Roll up the cake by hand. (if the inner filling is applied, roll the cake with the help of a rolling pin.)
Step10:The rolled cake is wrapped with tin paper. It can be cut after refrigerated. The shape will be more beautiful.
Cooking tips:1. I use self-made yoghurt. No sugar. It's thick. It's as thick as old yoghurt. 2. Please refer to this HTTP for the production process reference diagram and protein paste inspection view-// www.douguo.com/cookbook/766265.html 。 There are skills in making delicious dishes.
