Old yogurt hot noodle cake roll
Overview
The reference was Sister Jing Xinlian’s recipe, which I slightly modified and only used four eggs. The finished cake is very soft, because there is no whipping cream at home and old yogurt is used for the filling, so it will not be firm enough. However, deliciousness is king, right? If you don’t like yogurt, you can replace it with whipped cream, it tastes great too
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Ingredients
Steps
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Sift low-gluten flour
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Prepare the butter, put it into a small milk pot, and simmer over low heat until it boils
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Quickly pour into the low-gluten flour and mix well with a spatula
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Crack the egg yolks into a bowl and mix well
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Heat 65 grams of milk until small bubbles appear at the edge, then pour it into the egg liquid. Remember, mix well while adding
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Pour the egg liquid into the dough three times, and stir evenly each time before proceeding to the next time
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final state
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Add the fine sugar to the egg whites in three batches and beat
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Beat until it is wet and dry, as shown in the picture. The cake body will easily crack after beating. Start preheating the oven at 170 degrees with the upper and lower tubes
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Add the egg batter in three batches and mix well
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Pour the mixed batter into a gold plate. I use a three-function gold plate, so it won’t stick without oil paper
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Use a spatula to push it to the four corners, shake it a few times, and then shake out big bubbles
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Place in the middle rack of the preheated oven and bake for about 20 minutes
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Remove from the oven and let cool until it is warm to your hands
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Stick oil paper on the surface, towel side up
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After adding the old yogurt, use a rolling pin to help roll it up, wrap it in oil paper and put it in the refrigerator for about 1 hour
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Cut pieces
