Half-sugar yogurt roll

By VicentaLakin

Half-sugar yogurt roll
The yogurt rolls, the way they listen to yogurt. I'd like to say that oilless yogurt cakes and oily yogurt rolls are not sour! It tastes sweet, tastes better than twilight cakes, and because of the thick yogurt, it creates a fine taste of cheesecake. I like to eat yogurt cake myself, but it's better than cheesecake, and it's hard to buy cheese and yogurt, so it's easy to eat and share. Baking: ACATM33HT oven, 160 degrees, 20 minutes in the middle, two rolls of a new oven, with satisfactory results, even colours, preheat alerts, temperature precision, that will meet my high standards. ~ Triangular rectangular dish 28* 28 cm

Recipe Recommendations

  • low-gluten flour 70 grams
  • fine sugar 60 grams
  • corn oil 38 grams
  • sugar-free yogurt 100 grams
  • eggs of 4
  • light cream 200 grams

Steps for Half-sugar yogurt roll

  • Make Half-sugar yogurt roll step 0
    1
    Homemade, sugar-free yogurt, corn oil mixed into a deep basin, and the two were fully integrated。
  • Make Half-sugar yogurt roll step 1
    2
    Then sift in low-banded powder, and mix it evenly。
  • Make Half-sugar yogurt roll step 2
    3
    And then you add four yolks, evenly. That's yolk paste。
  • Make Half-sugar yogurt roll step 3
    4
    The four proteins were added to the fine sugar and sent to the wet blizzard。
  • Make Half-sugar yogurt roll step 4
    5
    Mix the protein paste with the yolk paste
  • Make Half-sugar yogurt roll step 5
    6
    The mold brushes a layer of grilled oil, then pours into the cake and shakes out the bubble。
  • Make Half-sugar yogurt roll step 6
    7
    Get in the middle and lower of the pre-heated oven, 160 degrees up and down, and bake for 20 minutes。
  • Make Half-sugar yogurt roll step 7
    8
    When the cake is cold to warm, it is tilted to the end, with light cream。
  • Make Half-sugar yogurt roll step 8
    9
    When the cake is cold to warm, it is tilted to the end, with light cream。

    • Half-sugar yogurt roll Make Tips

    1. The yogurt used in the recipe is homemade, unsweetened, and thick. 2. The cake roll skin baked at this temperature is quite tender, and rolling it from the front makes it stick to the paper, so I usually roll it from the back, resulting in a nice white appearance.

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