Soft glutinous yoghurt meat floss cake roll(ruan nuo de suan nai rou song dan gao juan )

Soft glutinous yoghurt meat floss cake roll

Introduction:

"It's cold, and the yogurt at home can't be digested. My friend recommended a prescription and tried it. Unexpectedly, it succeeded, and the meat floss at home was finally consumed. Great, delicious cake rolls are born

Production steps:

Step 1: separate and separate the egg white and yolk, and the egg white basin shall be free of water and oil.

Step 2: weigh other materials and prepare low gluten flour for screening.

Step 3: beat the yolk until the volume becomes shallow.

Step 4: add the oil in three times, the state of the first time.

Step 5: add oil for the second time.

Step 6: after the third addition, the volume has become larger and shallower.

Step 7: add yogurt and stir well.

Step 8: put in sifted low gluten flour and mix well.

Step 9: mix well.

Step 10: add a few drops of white vinegar and salt to the protein, or add a few drops of lemon juice.

Step 11: beat the protein to the thick foam, and add white granulated sugar in three times

Step 12: add sugar for the second time.

Step 13: add white sugar for the third time and beat the protein to dry foaming state.

Step 14: take one third of the whipped cream and add it to the egg yolk liquid to make a bottom copy. Stir it evenly with a scraper.

Step 15: pour in the remaining protein cream and stir with a scraper.

Step 16: spread the oil paper in the baking pan.

Step 17: pour in the cake liquid, smooth with a scraper, shake a few times, shake out bubbles.

Step 18: preheat oven for 10 minutes, middle and lower 180 degrees, 15 minutes.

Step 19: after being out of the oven, tear off the four corners of the oil paper while it's hot, cool it for 1-2 minutes and turn it over. Put on the salad dressing.

Step 20: cut twice at the beginning and spread the meat floss.

Step 21: roll up the cake roll with oil paper and set it for 10 minutes.

Step 22: finished product drawing

Materials required:

Yogurt: 80g

Low gluten flour: 100g

Eggs: 5

Oil: 30g

Sugar: 50g

Vinegar: a few drops

Salt: a little

Note: protein and egg yolk time attention, protein can't have egg yolk liquid, otherwise can't send. Tear off the oil paper while it's hot. Beat the egg white until it foams. The flour needs to be sifted.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: milk flavor

Chinese PinYin : Ruan Nuo De Suan Nai Rou Song Dan Gao Juan