Blueberry jam, tiger cake roll

1

prepare the required food, then pour corn oil and milk into a clean, oil-free basin and add 10 g white sugar。

2

The corn oil and milk are evenly mixed with a hand-plug。

3

The eggs are separated and the eggs are placed in a clean basin free of water and oil, and the yolk in a mixture of milk and corn oil。

4

The combination of egg yolk and corn oil and milk is fully integrated by continuing to mix evenly with hand-plugs。

5

Scan low-banded flour。

6

THE Z FONT IS EVENLY MIXED WITH A MANUAL Z, WHICH IS DONE WITH A LIGHT MOVEMENT, SPEED AND SPEED TO PREVENT THE FACE FROM STARTING. IF YOU WANT TO BE MORE DELICATE, YOU CAN USE FLOUR TO SIFT THE GOOD YOLK PASTE ONCE。

7

When the yellow paste is finished, the protein is prepared and a few drops of lemonade are inserted into the protein, and no lemonade can be replaced with white vinegar。

8

(b) Activate an electric eggbeater, with a low-speed flow of protein to the condition of a thick bubble, adding one third of white sugar。

9

(b) Continue to activate the electric omelet, adding a third of the white sugar when the protein is passed to a delicate state at a medium speed。

10

(c) Continue to activate the electric egg-beater and insert the remaining one third of the white sugar when the protein is passed to a state where it does not immediately disappear。

11

Continue to eject the protein in a wet hairble state, i.e. to mention that there is a big bend of the protein。

12

A third of the protein is taken into the yolk paste, and evenly mixed with a razor。

13

All of the mixed yolk paste is poured into the remaining protein basin。

14

The mixing of proteins with yolk is continued in the form of mixing or cutting。

15

when the paste is fully mixed, it is poured into the 28cm*28cm non-glued dish, where the face is scraped with a scratchboard, and the dish is lifted a few strokes and the bubbles in the face. a tarpaulin or tarpaulin can be put on the dish before it pours into the paste。

16

The preheat oven can be preheated in advance, 150 degrees in the oven, baked up and down for 18 minutes, starting with the starter key。

17

When the oven is pre-heated, the baker with paste is put in the middle of the oven and baked。

18

When the time has come, take out the oven and lift it a few times to shake it, so that the heat in it can spread quickly。

19

The grill is then drawn out on a tarpaulin or paper and the tarpaulin on the surface is easily torn apart。

20

waiting for the cake dumpling to heat to move on to a large sheet of oil paper, which goes beyond the cake pile by about 5 cm, so that it can be rolled and shaped. the edges of the unsophisticated surroundings were then cut off with a bread knife, and the tail section was tilted to 45 degrees。

21

Put ready blueberry jam on the cake。

22

Scratch the blueberry jam evenly。

23

Rolling up the cake with a cane, properly condensed and condensed into the fridge for about half an hour。

24

The frozen cake rolls are removed from the fridge and can be eaten with a sawker cut。

One, a cake roll can't have a hard hair, usually a wet hair bubble, otherwise the roll can break 2 and the bake time and temperature will be adjusted to the situation in the oven, and the last few minutes will suggest that it be kept next to the oven, or if the temperature of the cake roll is raised to the level of the fire, three, the cake rolls will be baked, a little oil will be applied to the paper or tarpaulin when the buttons are pressed, preventing the skin from falling, four, the cake roll will not wait until it's completely cooler, it'll normally be better to roll when there's some heat left, the rolls will be broken 5 and a good cake roll will be better to eat when it's colded in the fridge