Mango blueberry roll

1

Butter insulation to melt

2

When the yolk is separated from the protein, put it in the container, and add fine sugar to the yolk

3

It melts completely with an eggbeater and becomes a delicate yolk paste

4

In the protein, a single drop of fine sugar is used, with an electric booster, to stir up a thick bubble, after which the body size continues to grow, but it still flows, until the lifting of the egg is shown to be non-mobility, with visible tattoos, and the head of the eggmaker has a small tip of a bending tip, which is a delicate protein paste。

5

Take a third of the protein paste into the mixed yolk paste, gently mix it with a rubber razor, then add to the rest of the protein paste, and continue to smooth it up with a rubber razor

6

Sifted three times low-banded flour into a mixed egg paste

7

Take a little paste and pour it into the melted butter

8

And then back to the paste, the same way it's going from bottom to bottom

9

Put it in the oven, scrape the surface with a small scratchboard, shake the grill, let the surface bubble blow, put it in the preheated oven about 160 degrees 12 minutes to the surface in gold

10

When you get out of the oven, you move the cake to the grill, tear up the four-side oilpapers, cool down a little bit, put on the face of the cake a piece of paper larger than the cake body, and turn the cake over

11

PUT A LAYER OF BLUEBERRY SAUCE ON THE CAKE, AND ONE CM AROUND

12

Cut off a piece of cake with a knife on the side of the cake so it can roll up and glue

13

Fresh mangoes cut into particles

14

Put mango grains on a cake with blueberry sauce, spread the scepter over the oil sheet, slowly roll forward and wrap the cake, and freeze it for 30 to 40 minutes, until the cake is stylish and the tails are properly cut

A: For fresh mangoes used as cake fillings, try to choose those with a slightly sweet and sour texture to bring out the flavor. B: When sieving in the flour, pay attention to the mixing technique; gently fold from the bottom up to ensure the flour is fully incorporated into the egg mixture, and sieve it in three separate times. C: An egg-separated sponge cake made with butter is full of milky aroma; if you don't have butter, you can substitute it with tasteless vegetable oil. D: This is the first time I've tried this method; I feel it's a bit more complicated than making a chiffon cake, but since butter is added, you can skip the milk, and the aroma remains just as strong. E: Add the jam according to your personal preference.