Blueberry jam cake roll
By VicentaLakin
I've been obsessed with making all kinds of cakes, mostly twirling cakes, ever since my classmates gave me an electric omelet. Every time I finish a cake and give it to my mom, my mom says it's too soft, and I don't chew my head
Recipe Recommendations
- eggs of 4
- low-gluten flour 80g
- milk 30ML
- corn oil 20ml
- blueberry jam 20g
- white vinegar 2ML
- vanilla extract 1g
- cocoa powder 1g
- almond slices 1g
- white granulated sugar 30g
- sweetening
- baking
- ten minutes
- simple
Steps for Blueberry jam cake roll
1
Equator and yolk are separated, and the Equation is placed in a water-free and oil-free basin, dripping into little white vinegar。
2
The white sugar is put in three times, the egg is beaten to 9 for distribution, and there are small bits of the protein that are distributed。
3
The yolk is placed in another big bowl with milk, corn oil and vanilla。
4
The yolk mix is even and sifts low powder。
5
Lightly evenly mix, and avoid stretching。
6
Put a third of the egg clear。
7
Flip evenly。
8
The yolk paste fell into the remaining egg clear。
9
Flip evenly。
10
get ready for the grill (my grill is 28cm squared 28cm) with a sheet of oil paper (i'm putting on a silica) and an egg yolk paste pouring to the surface。
11
Preheat ovens, about 170 degrees up and down, 20-25 minutes。
12
The baked cake is pinned down on the grill。
13
Put a little blueberry jam on the side of the cake。
14
Cakes are rolled up (when the cake is hot) with a cane, and are rolled and cooled into the fridge for an hour。
15
Stylish cake takeout。
16
Cut the pieces
17
A layer of cocoa powder and a few apricots。
18
Let's eat
19
O-HA-HABlueberry jam cake roll Make Tips
The oven is set for reference purposes only. In order to keep the face of the cake in order, a thin line can be used to cut the cake and the cake rolls can be easily cut and are beautiful。