Double blueberry cake rolls
By VicentaLakin
It's almost the 61st Children's Day. I made my cousin's little granddaughter a two-colour cake roll because it's too hot and creamy, so it's turned into blueberry jam and it's made of lollipop! No matter how old we are, keep a child's heart! For a child's heart is not an age, but an environment。
Recipe Recommendations
- egg yolk 80 grams
- protein 160 grams
- sugar 70 grams
- corn oil 60 grams
- milk 80 grams
- low powder 65 grams
- matcha powder 5 grams
- lemon juice few drops
- blueberry sauce appropriate amount
- sweetening
- roast
- several hours
- simple
Steps for Double blueberry cake rolls
1
Powder sift in advance, eggs separated from yolk, eggs cleared in the fridge. Refrigeration
2
The mix of tea powder and hot water around 20 grams is even
3
milk with 20 g sugar and corn oil mixed to more viscous state
4
Scan low powder and mix it evenly
5
Add all the yolk, mix it evenly, and the yolk paste's ready
6
5 drops of lemonade added to the protein removed from the fridge. Fight
7
Add sugar two more times
8
Take a third of the protein cream and put it in the yolk paste
9
And then pour the yolk back to the protein cream and mix it into the plain pasta
10
Take 150 grams of paste into the tea paste
11
Put the original face in the tarp
12
Put the tea paste in the bouquet and squeeze it gently and evenly
13
THE OVEN IS PREHEATED. IT CAN BE OPERATED DIRECTLY BY THE APP
14
Put it in the middle of a preheated oven, 170 degrees for 20 minutes
15
When you're done with it, you're gonna have to put the cake on top of it and put the oil on the grill
16
And even blueberry jam
17
Roll it up slowly, wrap it in paper, put it in freezer for over half an hour
18
SliceDouble blueberry cake rolls Make Tips
The recipe is for a 28x28 square pan. My pan was larger, so the finished product turned out thinner.