Exclusive Red Yeast Chiffon Cake Roll

4 egg yolks, add 50 grams of corn oil and 100 grams of yogurt, mix and stir evenly. Sift 90 grams of low-gluten flour and 15 grams of red yeast rice powder, and add to the egg yolk mixture. Stir until the batter is smooth and free of lumps.

Crack the egg whites into a bowl without oil or water, and you can also add a few drops of vinegar or lemon juice.

Then beat at medium speed for 25 seconds, then switch to low speed, beating until the large air bubbles become fine small bubbles; add 1/3 of the granulated sugar. Continue beating at low speed, and when it becomes more delicate and the texture clearer, add the remaining 1/3 of the granulated sugar. When the meringue becomes glossy and there is resistance on the beater, lift the beater, and the meringue will form a large soft peak, as shown in the picture.

First, take one-third of the meringue and add it to the egg yolk batter.

Then take two-thirds of the meringue and add it to the egg yolk mixture, also folding it gently from the bottom up until evenly combined.

Finally, pour all the egg yolk mixture into the egg white mixture and fold evenly from the bottom up. Do not stir in circles. Fold evenly from the bottom up, do not stir in circles.

Galanz 42L oven, water bath method, bake at 160°C with upper and lower heat for 25 minutes. The temperature and time settings vary depending on the brand and size of each oven.

Take it out; let it cool. Spread a layer of light cream evenly.

Roll it up, cut it, finished product picture.