Chinese Food
Two choices of yoghurt Swiss Roll
(87563 views)Swiss Roll usually uses Qifeng cake as embryo. I don't know if many little friends are the same as me. Every time I make Qifeng, it shrinks back so much and the taste is dense. It's not wet or soft at all. If the Yoghurt Cake is used as the embryo, the cake itself may have a low amount of powder. It will shrink even after being baked, but the taste is still moist and soft cotton.
Cooking ingredients
Cooking Steps
Step1:Add the oil and 15g sugar to the yoghurt (the original yoghurt with thick yoghurt. Don't use the flavored yoghurt with any beverage) and beat wel
Step2:Whisk the yolks one by one into the yoghurt (my eggs are not big enough, so I add a small one
Step3:Pour the sifted low flour and corn starch into the egg milk liquid. Stir evenly in Z-shape (don't circle it. It doesn't matter if it's not evenly stirred and there are particles). Sift the batter that is almost stirred 23 times to make the batter more delicate and free of particles (I'll say here. In order to mix the batter evenly for a long time, many people easily make the batter warp. The batter that starts warp must not be good Long and high. So we shorten the mixing time by sieving to make the powder and paste better integrate. It is not easy to get through. The sifted batter is put aside for standb
Step4:I forgot to say that the separated egg white will be more delicate when refrigerated first. The protein should be placed in an egg basin without water or oil. When the electric egg beater is in high-speed gear, add lemon juice and salt when the big fish is in the eye. Then turn to medium speed until the small one is in three times and add 40 grams of white sugar to make it wet and hard
Step5:The egg beater's head protein has a small hoo
Step6:Take one third of the protein and the batter and mix them in a cutting and mixing way. The technique should be light and fast. After the first mixing, take one third of the batter and mix them. Finally, pour the batter into the remaining protein and cut them into half evenly. The oven can now be preheated to 150 degrees. While preheating, pour the mixed cake paste into the square mould from a little height. Pouring the cake paste into the height will help to eliminate the big bubbles in the cake paste. Finally, lift the mold 10 cm above the ground and drop it to shake out the bubbles in the past
Step7:Baking is also a very important step. Put the cake paste in the middle of the oven and bake it for 20 minutes at 150 degrees. Then bake it for another 10 minutes at 160 degrees. I didn't back button it after it came out of the oven. It's still soft, tender and tender even though it will shrin
Step8:When the cake is almost cooled, it doesn't matter if it's still a little bit warm. Roll up the cake embryo and shape it. It's convenient for later filling, and it's not easy to crack
Step9:I didn't take a picture of the process of making cheese and cream stuffing. Briefly speaking, the cream and cheese softened by water (because I wanted to make it soften faster in winter). I still owe 10 grams of milk. As a result, the later chees
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Cooking tips:1. I use Sanneng's 28 × 28 golden baking plate. 2. I suggest you buy a high-temperature oilpaper. It's really better than ordinary oilpaper to demould too much. It's not easy to break the cake's skin. 3. The size of eggs is very important. Try to make a cake with large eggs. It's almost 60g a cake when it's connected with a shell. If all the eggs are small at home, I suggest you get the average of 60g each. For example, my 4 eggs are 240g . you have 4 eggs, 120 grams. Then you use 8 eggs. This is really my experience. It's very important to know how to make good eggs.
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Two choices of yoghurt Swiss Roll This is great
Two choices of yoghurt Swiss Roll, a little more sugar will taste better