How to make patterned yogurt cake roll

If you often go to restaurants for convenience and end up having gastrointestinal problems or diseases, it is not worth it. For the sake of our health, we'd better learn some home cooking methods and make them at home. The method of patterned yogurt cake roll is simple and most people can learn it quickly.

1. Prepare materials

2. Sift the low-gluten flour

3. Mix yogurt and Xiwang corn germ oil

4. Beat until emulsified

5. Add low-gluten flour

6. Stir up and down until no dry flour is visible.

7. Beat the eggs and put the egg whites and egg yolks into two water-free and oil-free containers.

8. Add egg yolks into the flour paste

9. Stir fry until smooth

10. Add a few drops of white vinegar to the egg whites

11. Beat the egg into big bubbles with a whisk and add 20 grams of sugar

12. Beat on medium heat until small bubbles form and add 20g of sugar

13. Beat on medium until lines appear, then add 20 grams of sugar

14. Beat on low speed until the whisk is lifted and a curved corner appears.

15. Take 1/3 of the egg whites and add them to the flour paste.

16. Stir evenly up and down (do not stir in circles, as this will easily cause the bubbles to disappear and make the cake less fluffy.)

17. Add 1/3 egg white

18. Stir evenly

19. Add the remaining egg whites and stir evenly.

20. Take 30 grams of cake batter, add sifted cocoa powder and mix well. (Cocoa paste is ready)

21. Pour the cake batter into a baking tray lined with greaseproof paper, lift the baking tray and shake it a few times to remove large bubbles. Put the cocoa batter into a piping bag and squeeze out a few horizontal strips.

22. Use a toothpick to draw vertical lines, one upward and one downward, and a pattern will appear.

23. Place it in the middle layer of the oven and bake at 170℃ for 20 minutes. (My baking pan size is 28cm@26cm)

24. Let it cool for 3 minutes

25. Turn over and place clean wax paper underneath

26. Peel off the wax paper on the surface and cut off the edges and corners.

27. The cream is whipped when baking the cake. Add 10 grams of white sugar while whipping.

28. Spread the cream evenly on the cake, leaving 2 cm on all sides (to avoid leakage of filling when rolling up)

29. Roll it up, twist the wax paper at both ends tightly, and put it in the refrigerator for 20 minutes to set.

30. Take out the slices

31. Arrange the dish.

Although restaurants provide us with convenience, there are still many shortcomings. It is better to make it ourselves. The patterned yogurt cake roll is easy to make, nutritious and healthy.