Blueberry roll
By VicentaLakin
Let's practice.
Recipe Recommendations
- egg of 4
- low-gluten flour 70 grams
- white sugar 60 grams
- oil 50 grams
- milk 60 grams
- blueberry sauce appropriate amount
- salt 2 grams
- white vinegar appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Blueberry roll
1
Low powder filter.
2
Get your food ready.
3
The proteins and yolks are gone and loaded in clean, oil-free containers.
4
Hit the protein in fish eye bubbles with an egg-beater, plus one third sugar, two grams of salt, and a few drops of white vinegar. Continue to be thicker, add a third of the white sugar, and send the protein to wet hair bubbles
5
The yolk adds the remaining one third of sugar, oil, even milk.
6
Add sifted low powder, up and down.
7
Put a little bit of some of that protein in the protein basin, then all of it.
8
Put all the egg paste in the baker with the oil paper, wipe it down and shake it hard, and let the bubbles inside the face paste out.
9
Put the oven in a preheated oven of 180 degrees for 15-20 minutes until the surface is yellow。
10
Rip out the cake paper while it's hot, put it back on the paper, put a blueberry sauce on the cake when the cake cools.
11
Roll up the cake, wrap it in paper, put it in the fridge freezer for 20 minutes.