Blueberry cake roll

Blueberry cake roll

Introduction:

"The refrigerator at home has a can of blueberry jam that has been bought for a long time. On Sunday morning, with the blue sky, white clouds and mild sunshine, just as the baby said every morning," the sun is coming out "and the mood is extremely good. In such a morning, I did a blueberry cake roll, ha ha, full of milk

Production steps:

Step 1: separate the yolks

Step 2: add a small amount of sugar

Step 3: stir well and add sugar

Step 4: mix well and add salad oil

Step 5: mix well and add milk

Step 6: mix well

Step 7: add low gluten flour

Step 8: mix well.

Step 9: add a few drops of white vinegar to the egg white

Step 10: beat to the blister

Step 11: add 1 / 3 sugar

Step 12: add 1 / 3 sugar to the foam

Step 13: add sugar for the third time

Step 14: beat until dry foaming

Step 15: add the cocoa powder to the yolk paste.

Step 16: mix the protein well.

Step 17: mix well.

Step 18: spread oil paper on the baking pan, and sprinkle the egg paste into the baking pan irregularly

Step 19: bake at 180 degrees for 2-3 minutes.

Step 20: add 1 / 3 protein to egg yolk paste.

Step 21: mix well.

Step 22: pour into the batter.

Step 23: mix well.

Step 24: pour into the baking pan.

Step 25: bake at 180 degrees for 20 minutes. Take it out and let it cool.

Step 26: bake at 180 degrees for 20 minutes. Take it out and let it cool.

Step 27: apply blueberry sauce on the surface.

Step 28: roll up and fix.

Step 29: cut into pieces.

Materials required:

Low gluten flour: 96g

Egg yolks: 4

Protein: 4

Cocoa powder: 3G

Milk: 60ml

Salad oil: 60ml

Sugar: 80g

White vinegar: 3 drops

Note: separate the egg white and yolk in two large containers (the basin for egg white should be clean, oil-free and water-free).

Production difficulty: Advanced

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor