Blueberry cake roll

Blueberry cake roll

Introduction:

Production steps:

Step 1: get all the materials ready. Separate the egg white and yolk. As a rule, the egg white basin should be free of water and oil.

Step 2: put sugar into the yolk basin, beat with the beater until the egg is thick and the color becomes light.

Step 3: add corn oil in three times, and mix well each time.

Step 4: add milk and stir well.

Step 5: sift the sifted flour and baking powder into the egg yolk liquid, turn them into batter and set aside.

Step 6: clean the egg beater, dry the water, beat the egg white until the fish's eye blisters, add 1 / 3 sugar, and continue beating.

Step 7: add the remaining sugar in two times, until it is wet and foamy, with a small curved corner.

Step 8: add 1 / 3 protein to egg yolk bowl, stir well.

Step 9: add 1 / 3 protein to the egg yolk paste, and continue to stir well.

Step 10: pour the batter into the remaining protein and mix well.

Step 11: spread tin foil on the baking tray, pour in the batter, shake for 3 times, shake out bubbles.

Step 12: preheat the oven 180 degrees and bake for 15 to 20 minutes.

Step 13: after baking, take out immediately and put it upside down on another piece of oil paper or tin paper. Remove the tin paper after cooling.

Step 14: turn over again and cut at the beginning with a knife. Don't cut.

Step 15: spread blueberry sauce, roll it up, wrap it in tinfoil and refrigerate for 1 hour.

Step 16: take out the segment.

Materials required:

Eggs: 4

Low gluten flour: 80g

Sugar: 20g (add egg yolk)

Corn oil: 50g

Water: 50g

Baking powder: 1 / 2 teaspoon

Blueberry sauce: right amount

Note: 1, oven temperature control, watch. 2. After beating the yolk with the beater, be sure to wash it, wipe it dry, and then beat the egg white. 3. Turn over the batter, you know~~

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet