#aca烤明星大赛# Old Yogurt Hot Noodle Cake Roll
1.
Sift low-gluten flour
2.
Prepare the butter, put it in a small milk pot, simmer until it boils
3.
Quickly pour into the low-gluten flour, mix well with a spatula
4.
Beat the egg yolks into the bowl and mix well
5.
65g of milk is heated until there are small bubbles, then pour it into the egg liquid, remember, add it while mixing well
6.
Pour the egg liquid into the dough three times, and stir it evenly each time before proceeding to the next time.
7.
Final state
8.
Add the confectioner's sugar to the egg whites in three times and beat
9.
When it is wet and dry, just like the big hook as shown in the figure. The cake is easy to crack after it is beaten. The oven starts to preheat the upper and lower pipes at 170 degrees
10.
Add in egg batter three times and stir evenly
11.
Pour the mixed batter into the gold pan, I used the Sanneng gold pan, so it won’t stick without grease paper
12.
Push it to the four corners with a spatula, shake it a few times, and then shake out big bubbles
13.
Put it in the middle of the preheated oven and bake for about 20 minutes.
14.
Bake it upside down and let it cool to the warmth of your hand
15.
The surface is covered with greased paper and the towel is facing up
16.
After serving the old yogurt, roll it up with a rolling pin, wrap it in oil paper and keep it in the refrigerator for about 1 hour
17.
Cut pieces
