How to Make Patterned Yogurt Cake Roll

Patterned design YogurtEgg Cake roll A cake roll that many people make, with different methods yielding various flavors,Cooking Network Sharing patterned yogurt cake rolls Strawberry and cream cheese cake roll Makes it simple, delicious, and easy to pair with meals. This method produces a sweet and savory patterned yogurt cake roll with all five tastes, many similar dishes can be made using this method as well.

Patterned yogurt cake roll Ingredients Introduction

Main ingredients:

Low-gluten Flour(80g)Egg(4 pieces)Mild milk(120ml) Plain yogurt (100ml)Sugar(70g) Xi Wang Corn germ oil(60ml) Cocoa powder (10g)

Patterned yogurt cake roll preparation steps:

Prepare ingredients

Sift low-gluten flour

Mix yogurt and Xi Wang corn germ oil

Whisk until emulsified

Add low-gluten flour

Fold up and down until no dry flour is visible

Scramble eggs Separate egg whites and yolks into two container free of water and grease and Yolk Put egg yolk in the flour mixture

Whisk up and down until smooth

Add a few drops of white vinegar to the egg whites

Start whisking with low speed, then medium, until foamy bubbles appear, add 20g sugar Whisk at medium speed until small bubbles form, add another 20g sugar

Continue whisking at medium speed until patterns appear, add the last 20g sugar Switch to low speed and whip until a slight peak forms when lifted. Take one-third of the egg whites and mix into the flour mixture

Fold up and down (do not stir in circles, which can cause deflation and result in a dense cake)

Add another third of the egg whites

Fold up and down

Add the remaining egg whites and fold up and down until combined

Take 30g of the batter and mix with sifted cocoa powder, stir evenly.）

(Cocoa batter is ready)

Pour the cake batter into a baking tray lined with parchment paper, shake to remove large air bubbles, place the cocoa batter in a piping bag and pipe several horizontal stripes.

Use a toothpick to draw vertical lines, one going up, one down, creating patterns

Bake at middle level 170℃ for 20 minutes.(My baking tray size is 28cm @ 26cm)

Take out and let it cool for 3 minutes

Flip over onto a clean parchment paper underneath, trim the edges

The whipped cream was whipped during baking, add 10g sugar when whipping.Spread evenly on the cake surface, leaving a 2cm border around the edge (to prevent leaking) Roll up, secure both ends with parchment paper, refrigerate for 20 minutes to setCut into slices

Arrange on a plate.

Tips:

When mixing egg whites and flour, stir up and down, do not use circular motions, which can cause deflation.

Adjust the oven according to your own oven's characteristics, pay attention to observe, avoid burning.

Spread the butter evenly on the cake, leaving 2 centimeters around the edges (to avoid rolling up and leaking filling).

Roll it up, tighten both ends with the parchment paper, and place it in the refrigerator to chill for 20 minutes to set.

Remove and slice.

Arrange on a plate.

3Tip:

Mix egg whites and flour by folding gently from bottom to top; avoid circular motions to prevent deflation. Adjust the oven temperature according to your oven's characteristics, watch carefully to avoid burning.