Blueberry cake roll
By JoanyHaley
It rained this morning, and it was so cool, my rhinitis was much better, and I was in a good mood, so I didn't go to bed early in the morning, so let's make my breakfast-jam cake rolls, and serve it with red dates and tremella porridge. Wow, delicious and nutritious breakfast was born, HOHO! Get the slices! I put too much jam in it. I eat it at home. It's affordable, haha
Recipe Recommendations
- low powder appropriate amount
- eggs appropriate amount
- water appropriate amount
- baking powder appropriate amount
- fine sugar appropriate amount
Steps for Blueberry cake roll
1
Separate the yolk and egg white of the egg first. The bowl for holding egg whites needs to be oil-free and water-free.2
Mix egg yolks and sugar and beat with an egg beater.3
Mix the low-gluten flour and baking powder, sieve into the egg yolks, and use a rubber spatula to stir well to form egg yolks batter.4
Mix the low-gluten flour and baking powder, sieve into the egg yolks, and use a rubber spatula to stir well to form egg yolks batter. Set aside and set aside.5
After washing and drying the egg beater, start beating the egg whites. When whisk the egg white until the fish eye bubble state, add 1/3 of the fine sugar. Continue beating and add the remaining sugar in two portions. Finally, the egg white is beaten to a moist foaming state.6
Pour 1/3 of the egg white into the egg yolk bowl and stir well. Then pour 1/3 of the egg white into the egg yolk bowl and continue to stir well.7
Pour the batter into the remaining egg whites. Stir well again.8
Pour the batter into a baking sheet covered with tinfoil or oilpaper, smooth it out, and shake it hard a few times to let the large bubbles inside the batter escape.9
Place the baking sheet in a preheated 180-degree oven and bake for 15-20 minutes until the surface is golden brown.10
Prepare a new piece of tinfoil or oilpaper, pour the cake on it, and tear off the tinfoil or oilpaper from the cake while it is hot. At this time, the cake is facing up.11
After the cake cools a little, turn the cake over so that the surface is facing up again. Spread a layer of jam on the surface of the cake. On the side you are about to roll up, first use a knife to cut the extreme side, but do not cut it. This makes it more convenient to roll it up later.12
It's rolling. Pay attention to your technique. Take a rolling pin and wrap it around tin foil. Roll the rolling pin back while pushing the cake roll forward. Roll it all the way to the end. The tin foil was wrapped around the rolling pin, and the cake roll was formed. The cake roll rolled in this way saves effort and is not easy to break. If you use oiled paper, the same method is used.13
Finally, wrap the rolled cake roll with tin foil or oil paper and twist the ends into candy shapes. Put it in the refrigerator and refrigerate for half an hour. After setting, cut it open.