Blueberry Jam Cake Roll

Blueberry Jam Cake Roll

Introduction:

"Today, we are making blueberry jam. Hee hee, we also printed the small flower pattern on the cake roll. Speaking of the small flower pattern, we need to be patient. This Blueberry Jam Cake Roll is soft and sweet, which is very suitable for breakfast."

Production steps:

Step 1: prepare the ingredients.

Step 2: separation of yolk and egg white.

Step 3: Add 20 grams of sugar milk salad oil to the yolk.

Step 4: mix well.

Step 5: sift in the sifted low powder.

Step 6: cut and mix evenly until there are no dry flour particles.

Step 7: add lemon juice to the egg white, add the remaining 30 grams of sugar three times, and beat the egg white to 8.

Step 8: mix the egg white with the yolk paste three times.

Step 9: cut and mix well to make cake paste.

Step 10: pour out 2 teaspoons of cake paste and add a drop of pigment.

Step 11: stir evenly and put it into the mounting belt.

Step 12: on the baking tray covered with baking paper, squeeze the pink cake paste flowers. Bake in a 160 degree oven for 2 minutes until the batter solidifies.

Step 13: take out the baking tray, pour in the remaining cake paste and shake out the bubbles.

Step 14: reenter the oven at 160 degrees, in the middle, for 20 minutes.

Step 15: take it out and put it on the baking net.

Step 16: remove the baking paper.

Step 17: face down and spread blueberry jam evenly on the cake.

Step 18: move the baking paper while rolling, gently roll it up, seal it downward and cut it into pieces.

Materials required:

Eggs: 4

Sugar: 50g

Milk: 50g

Salad oil: 50g

Low gluten flour: 80g

Corn flour: 10g

Blueberry Jam: right amount

Lemon juice: right amount

Note: if you want to make a cake roll without cracking, the egg white should be sent to 8 points. Baking time and temperature are adjusted according to your oven

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: milk flavor