How to make blueberry cake roll

• 

  1.Ingredients scale Replacement.

• 

  2.A water-free and oil-free basin separates egg whites and egg yolks.Make the egg yolk paste first, add fine sugar to the egg yolks and stir evenly.

• 

  3.Add milk and stir evenly.

• 

  4.Add corn oil and beat until the water and oil emulsify and blend.

• 

  5. Sift in the low-gluten flour and mix.Be sure not to stir in circles to avoid gluten formation in the batter., will make the cake body at the back collapse, just stir until there is no dry powder in the batter.

• 

  6. Very delicate.

• 

  7. Beat the egg whites and lemon juice with a whisk at low speed.

• 

  8. When the fish has bubbles, add one-third of the sugar and continue beating.

• 

  9. Beat until the rough bubbles disappear and become slightly finer, then add the remaining half of the sugar.Continue beating.

• 

  10. When the egg whites are slightly fine, add the final sugar and beat.

• 

  11. Beat the egg whites until they are fine and creamy.Lift the whisk and the hook in the picture will stop.beat.

• 

  12.Put one-third of the egg white into the egg yolk paste and mix evenly.

• 

  13. Then add the mixed paste to the protein paste and stir, do not stir in circles, just up and down Stir, gently and quickly.

• 

  14. Look at the batter that has been mixed and is very delicate and smooth.At this time, the oven is preheated to 170 degrees 5 minutes.

• 

  15. Line a baking pan with baking paper, pour the batter into it, and knock out big bubbles , the batter surface is very flat and smooth.

• 

  16. Place the upper and lower tubes on the middle shelf of the oven at 170 degrees for 20 minutes.When the time is up, tap the skin lightly to soften it, or use a bamboo skewer to poke it in and pull it out without leaving any wet paste on it, then bake it.

• 

  17. Spread a layer of oil paper on the baking sheet, take out the cake body from the baking sheet and pour it over Post it online.

• 

  18. Gently tear off the baking paper to allow the cake to cool.Then cover with baking paper to prevent the cake from drying out.

• 

  19. Spread the blueberry jam when the cake is slightly warm.

• 

  20. Then you can roll it up.You can use a rolling pin or slightly thinner to roll it up.Press the rolled-up head of the plastic wrap tube and continue to roll it up tightly.After rolling up, place it in the refrigerator to cool and let it set.

• 

  21.Use a serrated knife to cut off both ends, then cut into appropriate sizes and serve on a plate.Enjoyed it.