Blueberry sugar cake roll
Recently, I have used the oven to make Chinese pasta more often, and I feel that I haven't made a cake series for a long time. I just bought a bottle of blueberry jam two days ago and put it in handy. Ha ~ I used it to make cake rolls. Blueberry sugar cake roll. Listening to the name, you may be curious where the sugar is. Hehe ~ Then take a closer look at the making process.
Recipe Recommendations
- low-gluten flour 150g
- eggs 4 pieces
- milk 40g
- blueberry sauce appropriate amount
- white granulated sugar 150g
- salad oil 30g
- sweetening
- baking
- an hour
- senior
Steps for Blueberry sugar cake roll
1
Put the eggs into a clean basin. In order to ensure that the temperature at which the eggs are beaten is kept at about 40 degrees, place another basin of hot water outside and heat them against the water.
2
When the temperature rises to about 38 to 40 degrees, pour in 120g of white granulated sugar, beat on medium speed for 2 minutes, change to high speed and continue to beat until the volume of the egg liquid increases to 4 or 5 times and the color turns white, then change to low speed and beat for 1 minute to make it more meticulous.
3
Pour in sifted low-gluten flour.
4
Use a mixing stick and stir from bottom to top to mix the flour and egg mixture thoroughly.
5
Pour 1/3 of the egg batter into the oil and milk, and stir well.
6
Pour back into the remaining 2/3 of the egg batter and stir thoroughly to form a cake paste.
7
Preheat the oven at 170 degrees for 5 minutes, place oil paper on the baking sheet, pour in the prepared cake paste, shake it a few times on the chopping board to drive out the bubbles.
8
Set the oven to 170 degrees for the middle layer and bake for 18 minutes. The cake body expands and the surface becomes golden yellow.
9
Remove and fold for 5 minutes, then tear off the oil paper.
10
Use a spatula to spread blueberry jam evenly on the surface of the cake.
11
Roll up the cake body (you can use a rolling pin to place it under the oil paper) and roll it as tightly as possible.
12
After rolling, let it rest for a while.
13
Sprinkle a little white sugar onto a baking sheet, add the rolled cake body, and gently roll to evenly coat the surface with white sugar.
14
Leave at room temperature, or place in the refrigerator for a while, and shape slightly.
15
You can slice it.
16
Put the cut cake slices on a plate and you can eat them ~ It's great for breakfast or afternoon tea!