Blueberry cake roll
Ingredients: milk,eggs,sugar,low powder,corn oil
- sweetening
- roast
- half an hour
- simple
Steps for Blueberry cake roll
1
Separate the egg white protein.
2
Beat the egg yolks, slowly add corn oil, and mix well while adding until it becomes a thick liquid.
3
Add milk and sifted flour.
4
Whisk evenly without particles and set aside.
5
Add a little salt to the egg white, a few drops of white vinegar, and add sugar three times, beating until hard and frothy.
6
Cut one-third of the egg white into the egg yolk paste and stir well by turning it up and down. Don't circle.
7
Pour the mixed egg batter back into the egg whites and stir well again.
8
Pour into a baking sheet covered with oil paper and shake hard to create bubbles.
9
Preheat the oven at 170 degrees for 10 minutes, and bake at 160 degrees for 10 minutes.
10
Turn upside down until it is not hot, and then tear off the oil paper.
11
Turn over and apply blueberry sauce.
12
Gently roll tightly and place in the refrigerator for more than 30 minutes.
13
Cut it into sections and you can eat it.