Yogurt Chiffon Cake Roll
1.
Pour the thick yogurt into the corn oil, stir it evenly with a whisk, and no oily flowers can be seen.
2.
Pour in the granulated sugar and continue to stir until the granulated sugar has melted.
3.
After separating the egg white and egg whites, pour in the egg yolks in portions, and use an egg beater to stir evenly each time.
4.
Sift in low flour and cornstarch.
5.
Use an egg beater to draw Z and stir into egg yolk paste. The speed should be fast and do not stir in a circular motion to prevent the flour from becoming gluten.
6.
Add the fine sugar in three times, beat the egg whites until the warm foam is a little harder, and lift the whisk to pull out a small hook.
7.
Take one-third of the beaten egg whites and put them in the previous egg yolk paste, and stir evenly with a spatula.
8.
Pour the cake batter mixed in the previous step back into the beaten egg whites, and continue to stir evenly with a spatula
9.
Pour down the cake batter from a position 20cm away from the oven, and then use a spatula to smooth it out. Put it into a preheated oven at 165 degrees, and bake for about 25 minutes. After being out of the oven, after a few minutes of heat dissipation, roll up and shape, and the flavor will be better after refrigeration.
