Chocolate blueberry cake roll

Chocolate blueberry cake roll

Introduction:

"The first time I made a cake roll, the foundation was Qifeng cake. Unfortunately, I failed again. But this kind of Qifeng cake is more interesting than the simple Qifeng cake. We should practice it in the future! The recipe uses the Mocha Chifeng roll from the baking dictionary, but it just changes the coffee powder into the cocoa Chifeng to make the cocoa Chifeng. In addition, because the finished product collapses again, and the top is a little burnt, so there is no waste of light cream for filling, and blueberry sauce is directly applied. The original recipe uses a 36cm * 27cm baking plate. The maximum amount of baking plate in my oven is 25cm * 28cm. According to Jun Zhi's conversion method, the amount of materials is multiplied by 0.7. In addition, the baking temperature and time must be different from the original. I can't do it according to the book. I'm sure I don't have a good grasp of it, so I baked some paste on it. I was thinking that my baking tray wasn't deep enough, so it affected Qi Feng's cake to climb up and shrink even more after cooling. Next time try to use tin foil to heighten the four walls. In addition, the baking temperature should be increased and the baking time should be shortened

Production steps:

Materials required:

Egg yolk: 70g

Fine granulated sugar: 70g

Salad oil: 42g

Hot water: 38g

Cocoa powder: 5g

Low gluten flour: 65g

Baking powder: 1.5g

Protein: 140g

Blueberry sauce: right amount

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet