Blueberry cream rolls
By VicentaLakin
I bought a couple of boxes of blueberries, and the extra ones were used to make jams, make delicious blueberry rolls, which the kids and the kids loved. The kids gave it to the kids in the district, and they loved it when they tasted it. We'll share it today. Whoever likes dessert must try it
Recipe Recommendations
- blueberry 350 grams
- fine sugar 80 grams
- lemon juice a little
- eggs of 4
- corn oil 40 grams
- milk 40 grams
- low-gluten flour 55 grams
- bamboo charcoal powder 3 grams
- light cream 180 grams
- blueberry jam 50 grams
- sweetening
- roast
- half an hour
- senior
Steps for Blueberry cream rolls
1
The blueberries are cut in half, the fine sugar is salted in half an hour, the fire slows down to thickness, and the lemon juice can wait another half minute to get out of the pot, so that it can be filled with clean glass cans and fed。
2
Corn oil and milk are blended, with low-stamp and charcoal powder sifted into the milk fluid, and eggs are separated from the yolk and placed in the paste。
3
The fine sugar is inserted twice into the intra-protein, and the final state is a short bend hook. Take one third of it and put it in the yellow paste。
4
Rewind the original protein cream and mix it back in. Don't mess around. It's easy to melt。
5
Silicon pads are placed on the gold plate, the face is poured into the silicon pads, and bubbles are smoothed。
6
The oven is preheated at 150 degrees, and the cake is put in the lower part of the oven for 30 minutes and demersalized。
7
Faces up after demersion, slashing the tail, light cream with a fine sugar to 80%, pouring into blueberry jam to flatten the hard, rubbing it on the cake, and curling it up with a crutches。
8
The finished product。