Blueberry cake roll
By VicentaLakin
Recipe Recommendations
- eggs of 4
- low-gluten flour 50g
- rice bran oil 35g
- water 45G
- white sugar 5g
- white vinegar few drops
- sweetening
- roast
- three-quarters of an hour
- senior
Steps for Blueberry cake roll
1
Protein, yolk separation and a mixture of yolk and rice paste, water and sugar are combined to cause full emulsion。
2
Scan low-banded flour。
3
It's a delicate paste mixed with irregularity。
4
A few drops of white vinegar were added to the protein, three drops of white sugar were added to the protein, and an early egg-beater pulled out the big hook, which was a little hard。
5
One third of the protein cream is mixed into the yolk paste。
6
Back to the rest of the protein cream, it was evenly rolled up and down in an irregular manner。
7
It's down to the 28*28 square oven with the oil sheet, stunned the bubble, spread it with a razor, placed it in a pre-heated oven, 150 degrees above and below, 26 minutes, adjusted for the oven。
8
The baked cake comes out of the oven, a few clicks。
9
It's covered with a sheet of oil paper, and it's frozen on the grill。
10
Rip out the oilpaper。
11
Put on the blueberry sauce and cut the cake slices aside。
12
Through the scepter, the oil paper rolls forward, the palms press the roll down in due course, and the oil paper wraps it in the fridge for 30 minutes。
13
Cut into small pieces。