Blueberry stuffed cake roll
By LisaBraun
Ingredients: milk,raisins,eggs,low powder,sugar,corn oil
Recipe Recommendations
- sweet and sour
- baking
- half an hour
- senior
Steps for Blueberry stuffed cake roll
1
Separate the egg yolk and the egg white. The egg white should be separated in an oil-free and water-free container.
2
Add a little milk, sugar, oil, and rum to the egg yolk (you don't need to add it), and use a spatula to turn it up and down and mix evenly.
3
Stir the egg yolk liquid after mixing.
4
Sift in the egg yolk liquid and add a little mung bean powder when I cooked it. The effect is also good, but the total amount of the two powders should not exceed 100g.
5
Stir evenly without stirring in circles.
6
Preheat the oven to 150 degrees for 5 minutes before beating the egg whites. I think the egg whites will be easier to kill without sugar.
7
Beat until egg white does not drip when raising the blender.
8
Pour one-third of the egg white into the egg yolk, stir well, then pour the egg yolk into the egg white, and continue to stir. The technique should be fast at this time, and the bubbles in the egg white will disappear over time. Mix and immediately pour into a baking sheet covered with oil paper, sprinkle with raisins, and shake twice vigorously.
9
The middle layer of the oven is 150 degrees Celsius for 20 minutes. After the test is finished, let it warm, spread with blueberry jam, wrap the cake in oil paper and roll it up from one end, place it in the refrigerator or let it cool at room temperature.