Blueberry roll

By VicentaLakin

Blueberry roll
Cake curls are soft, thin and silky, and because of the fact that the cakes have some moistness, they are less fratricidal and popular among the audience, and it takes not only a good square but also your care and patience to make them successful. Even if it fails, do not be discouraged, and everything needs to be carefully managed。

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Steps for Blueberry roll

  • Make Blueberry roll step 0
    1
    Food is heavy。
  • Make Blueberry roll step 1
    2
    Waterless and oil-free basins separate egg purr from yolk. First make yolk paste and add fine sugar to the yolk。
  • Make Blueberry roll step 2
    3
    And add milk evenly。
  • Make Blueberry roll step 3
    4
    Add corn oil to stir it up, so the cream melts。
  • Make Blueberry roll step 4
    5
    Sift in low-banded powder, make sure you don't mess around, so that the cake in the back doesn't shrunk。
  • Make Blueberry roll step 5
    6
    It's fine。
  • Make Blueberry roll step 6
    7
    Protein with lemonade is distributed at low speed with an egg-beater。
  • Make Blueberry roll step 7
    8
    One third of the sugar continues to be strung when sent to fish eyebrows。
  • Make Blueberry roll step 8
    9
    The remaining half of the sugar continues to be tumbled when the bubble disappears。
  • Make Blueberry roll step 9
    10
    When you hit the protein slightly, you add the last sugar。
  • Make Blueberry roll step 10
    11
    Hits the protein in a fine cream form, mentions the bending in the current map of the egg beater and stops the disturbance。
  • Make Blueberry roll step 11
    12
    A third of the protein is taken into the yolk paste, evenly mixed。
  • Make Blueberry roll step 12
    13
    Then you add the mixed paste to the protein paste, and you don't draw a coil, it's up and down, and it works softly。
  • Make Blueberry roll step 13
    14
    It is very delicate and smooth to look at the mixed paste, at which time the oven is preheated 170 degrees and 5 minutes。
  • Make Blueberry roll step 14
    15
    The baked paper was laid in the grill, the face was thrown upside down, the air bubble was blown, and the face was smooth and smooth。
  • Make Blueberry roll step 15
    16
    The top and lower tube of the oven is 170 degrees and 20 minutes. When the time is up, the skin of the surface is slashed slightly and softly, or the stove is baked without wet paste with bamboo tags。
  • Make Blueberry roll step 16
    17
    Baked cake, yellow on the surface。
  • Make Blueberry roll step 17
    18
    On the grilled web, a layer of oilpaper was added to remove the cake body from the grill and to dry it on the web。
  • Make Blueberry roll step 18
    19
    Rips out the baking paper so the cake is hot. Then we'll put on the baking paper and we'll stop the cake drying。
  • Make Blueberry roll step 19
    20
    Blueberry jam when the cake is warm。
  • Make Blueberry roll step 20
    21
    It is then able to roll up, which can then be crushed on the head with a roller stick or a thinly coated membrane and continue to roll up and tighten. Roll up and put the refrigerator in a cooler to make it look bad。
  • Make Blueberry roll step 21
    22
    Cut them with a sawknife, and cut them in the right size, so they can enjoy them。

    • Blueberry roll Make Tips

    1. Do not whip the egg whites for the Swiss roll too stiffly. If they over-expand, the surface will develop many folds, which affects the aesthetics if rolled straight. 2. If the bottom crust is too brown, reduce the time or lower the temperature. If the crust is not dry enough to roll straight, extend the time or increase the temperature. 3. Every oven is different. The times and temperatures provided in the recipe are for reference only and must be adjusted flexibly according to your own oven.

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