1. Weigh all the ingredients, and separate the egg yolk and egg white into a clean basin without water and oil.
2. Add yogurt to corn oil and stir well.
3. Sift in low-gluten flour.
4. Stir in the zigzag shape evenly.
5. Pour in the egg yolk.
6. Stir in the zigzag shape evenly.
7. Add 0.6 g of red yeast rice noodles and stir well.
8. Add marshmallows to the egg whites.
9. Beat until wet foaming.
10. Take one-third of the meringue into the egg yolk paste, cut and mix evenly.
11. Add another third of the meringue, cut and mix evenly.
12. Pour into the remaining third of the meringue.
13. Cut and mix evenly.
14. Take 20 g of cake batter and add 0.4 g of red yeast rice noodles, stir evenly, and put it into a piping bag.
15. Put a silicone mat printed with strawberry patterns in the baking pan, squeeze the red cake batter, preheat the oven at 180 degrees, put it in the baking pan and bake for 1.5 minutes, then take it out immediately.
16. Pour the cake batter and smooth it with a spatula.
17. Put it in the lower part of the oven and turn it on the upper and lower fire at 150 degrees for 30 minutes and take it out immediately.
18. Buckle it upside down on greased paper, uncover the silicone pad to dissipate heat, and immediately cover with greased paper to prevent moisture loss.
19. Cut off the edge of the cake roll at a 45-degree angle.
20. Add white sugar to whipped cream and beat with ice until stiff foaming.
21. Apply the thinner sides and the thicker middle to the unpatterned side of the cake roll.
22. Roll it up and put it in the refrigerator wrapped in greased paper for more than 2 hours.
23. Add a little boiled water to the cocoa powder and mix thoroughly, then dipped in a hook line pen to dot the strawberries and draw the leaves.
24. Finished product.
25. Finished product.
26. Finished product.
27. Finished product.
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