How to make Blueberry cake roll - KirstinMaggio's Recipe

Recipe Recommendations

eggs of 5
low-gluten flour 85 grams
salad oil 40 grams
fresh milk 40 grams
fine sugar 60 grams+30 grams

original
baking
half an hour
ordinary

Steps for Blueberry cake roll

1

Ingredients: 5 eggs (about 50 grams/piece), 85 grams of low-gluten flour, 40 grams of salad oil (tasteless vegetable oil, I use corn oil), 40 grams of fresh milk, 60 grams of fine granulated sugar (added to egg whites), 30 grams of fine granulated sugar (added to egg yolk)

2

Use an egg beater to beat the egg white until it becomes fish-eye bubble, add 1/3 of the fine sugar.

3

Continue beating until the egg whites begin to thicken and form a coarse foam, then add 1/3 of the sugar.

4

Continue beating until lines appear on the surface of the egg white, add the remaining 1/3 of the sugar. Keep beating.

5

When you lift the eggbeater, the egg white can pull out a straight corner, and it's okay.

6

Add 5 egg yolks to 30 grams of fine sugar.

7

Gently beat with an egg beater. Don't beat the egg yolks. (Start preheating the oven at this time)

8

Add 40 grams of salad oil and 40 grams of milk in turn and stir well. Add the sifted flour and gently stir well with a rubber spatula.

9

.........

10

.....

11

.........

12

Pour 1/3 of the egg white into the egg yolk paste. Gently stir evenly with a rubber spatula (stir from the bottom up, without making circles to avoid defoaming the egg white). After stirring evenly, pour all the egg yolk paste into the basin holding the egg white, and gently stir until the egg white and egg yolk paste are fully mixed.

13

Lay oil paper on a baking sheet, pour in the mixed cake paste and smooth it out. Pick up the baking sheet and shake it twice hard to create large bubbles.

14

Preheat the oven to 160° C and bake for about 20 minutes.

15

Preheat the oven to 160° C and bake for about 20 minutes.

16

Immediately after baking, turn the cake upside down on a baking net to cool down.