Blueberry biscuit roll
By VicentaLakin
It's very rare to make a cake roll like this, it's usually eight-pointed, it's more time-consuming, it's easier to paint. I haven't gone out to buy cream in the snow these days, and I've got a bottle of blueberry sauce in my house, and I've got coconuts on it, which are delicious
Recipe Recommendations
- low-gluten flour 75g
- eggs of 3
- fine sugar 30g
- salad oil 40ml
- water 60ml
- corn starch 1 teaspoon
- lemon juice 2 drops
- blueberry sauce appropriate amount
- coconut appropriate amount
- sweetening
- baking
- ten minutes
- simple
Steps for Blueberry biscuit roll
1
prepare the material, clear the yolk, insert 35 g fine sugar in the yolk
2
The yellow paste sifts low-banded flour and corn starch, mixed into flat paste with an eggbeater
3
And then water, salad oil, lemonade, evenly
4
The yellow paste sifts low-banded flour and corn starch, mixed into flat paste with an eggbeater
5
the proteins were added to the fine sugar 30g, hit into a wet hair bubble, and raised the pointer
6
Take a third of the distributed protein and put it evenly in the yolk paste
7
And then I'm going to dump the mixed paste back into the remaining two-thirds of the protein, and then I'm going to turn it into a thin paste
8
Put the mixed paste into a baked grill, wipe the face of the cake with a scratchboard, pick up the dish, lightly the bottom with the other hand, shoot the bubble, put it in a pre-heated oven of 170 degrees, go on fire, bake for about 15 minutes
9
The baked piece of cake is right down on the hanger
10
Put a nice, clean piece of oil paper down and brush a blueberry jam
11
Roll it up slowly, wrap it in paper and freeze it for half an hour
12
Brush a layer of blueberry sauce on the face of the cake roll
13
A bit of coconut
14
It'll be a delicious blueberry cake roll