Blueberry cake roll

Blueberry cake roll

Introduction:

Production steps:

Step 1: low gluten flour 100g snow eggs 5 grape seed oil 40g young sugar 70g light cream 150g whole milk 70g blueberry dry right amount

Step 2: after the eggs are taken out of the refrigerator, divide the egg white and yolk, and use two oil-free and water-free containers respectively. Add a few drops of white vinegar into the egg white

Step 3: mix egg yolk with 40g oil and 20g sugar

Step 4: add 70 grams of milk and stir well

Step 5: sift in the low flour step by step and stir it into the egg yolk paste

Step 6: 150 grams of light cream and 20 grams of sugar, set on ice water to beat

Step 7: beat it to a solid state, cover it with plastic film and refrigerate it for use

Step 8: Electric beater 3 gear to beat egg white, add 10 grams of sugar when fish eye bubble, add 10 grams of sugar when the bubble is finer, then turn to 5 gear to beat, add 10 grams of sugar for the last time after 5 seconds, beat until hard foam. Novices suggest using three gears to pass the whole process, so as to avoid excessive passing caused by inaccurate high-speed operation time.

Step 9: first add a piece of protein into the egg yolk paste, and mix evenly. Method: turn the basin with your left hand counterclockwise, and turn the scraper with your right hand clockwise from bottom to top

Step 10: pour the egg yolk paste back into the protein bubble and mix well

Step 11: pour it into the mold, shake it a few times, put it in the bottom layer of the preheated oven, bake it at 150 ℃ for 35-40 minutes (reference value, you have to handle it yourself).

Step 12: when the time is up, come out immediately, shake a few times, buckle upside down on the grid frame, tear off the oil paper and heat the four sides

Step 13: when the cake is cold enough, tear off the original oil paper, pad a clean one, cut one side off a little, and cut the other side twice.

Step 14: quickly spread the whipped cream, spread the dried blueberries, and roll them up while they are hot

Step 15: wrap with tinfoil, tighten both sides, and refrigerate for 60 minutes or more

Step 16: when you want to eat, just take out the pieces from the refrigerator. Because the room temperature is high now, you still have to pack the cake and put it back in the refrigerator, otherwise the cream will melt.

Materials required:

Low gluten flour: 100g

Frozen eggs: 5

150g light cream

Dried blueberry: moderate

Whole milk: 70g

Grape seed oil: 40g

Sugar: egg yolk with 20g, egg white with 30g, light cream with 20g

White vinegar: a few drops

Note: the cake can be rolled when it is not hot. It is easy to crack if it is rolled until it is cool

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet