Blueberry cake roll

Recipe Recommendations

• eggs of 4
• low-gluten flour 80 grams
• fine sugar 20 grams(加入蛋黄)
• corn oil 50 grams
• water 50 grams
• baking powder 1/2 teaspoon
• blueberry sauce appropriate amount

• sweetening
• baking
• three-quarters of an hour
• ordinary

Steps for Blueberry cake roll

1

All materials are ready. Separate the egg whites and egg yolks. As usual, the egg white basin requires no water or oil.

2

Put white sugar in the egg yolk basin and stir in an egg beater until the egg liquid is thick and the color becomes light.

3

Add corn oil in 3 times, stirring each time well.

4

Add milk and stir well.

5

Sift the sifted flour and baking powder into the egg yolk liquid, turn to form batter, and set aside.

6

Clean the egg beater, dry the water, beat the egg whites until the fish eyes are soaked, add one-third of the sugar, and continue beating.

7

Add the remaining sugar in two times and beat until wet and frothy with curved corners.

8

Transfer 1/3 of the egg white into an egg yolk bowl and stir well.

9

Pour 1/3 of the egg white into the egg yolk paste and continue to stir well.

10

Pour the mixed batter into the remaining egg whites and stir well.

11

Lay tin foil on a baking sheet, pour in the batter, and shake for 3 times to create bubbles.

12

Preheat the oven to 180 degrees and bake for 15 to 20 minutes.

13

After roasting, immediately remove and place it upside down on another piece of oil paper or tin foil. Cool slightly and remove the tin foil.

14

Turn it over again and use a knife to cut at the beginning without cutting it.

15

Spread with blueberry paste, roll up, wrap in tinfoil, and refrigerate for 1 hour.

16

Remove the cut section.

Blueberry cake roll Make Tips

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