1. Mix the milk, soybean oil and a part of sugar. Stir until the sugar dissolves.
2. Add egg yolk and stir until uniform.
3. Add the sifted low-gluten flour and cocoa powder, and mix until smooth and without particles.
4. Add the last part of sugar to the egg white and refrigerate for later use.
5. Beat the refrigerated egg whites with an electric whisk until wet and foamy.
6. Take one-third of the meringue, mix with the egg yolk paste, and mix well.
7. Pour the evenly mixed batter into the meringue, mix and stir until there are no particles.
8. Pour it into a golden baking pan lined with greased paper and scrape it flat with a spatula.
9. Put it in the preheated oven, heat up to 170 degrees, and bake for 20 minutes.
10. After baking, tear off the oil paper and let it cool for later use.
11. Prepare the refrigerated whipped cream in advance, add cocoa powder and powdered sugar, and use an electric whisk to beat to 80%.
12. Put greased paper on the bottom of the cake body and trim the edges neatly.
13. Spread the cocoa butter evenly on the surface of the cake.
14. Then, roll it up from the bottom with a rolling dough, put it in the refrigerator for 1 hour to set.
15. Add whipped cream to powdered sugar and beat with an electric whisk to 60% hair.
16. Add water to the instant coffee and stir to form a coffee liquid. Mix the yogurt until it is evenly mixed.
17. Add whipped cream and stir until yogurt-like cream.
18. After the cake is shaped, take it out and apply a thin layer of glaze cream on the surface.
19. Pour the remaining coffee yogurt glaze and sift the cocoa powder.
20. Cut and serve.
Tips:My love words:
1. The cream for glazing only needs to be beaten to 60%, which has a little fluidity.
2. Cocoa powder sprinkled on the surface is recommended to be moisture-proof.
