How to make double-layer blueberry honey bean cake roll

1.Prepare ingredients

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  2.Add 20 grams of white sugar into 160 grams of egg yolk at a time

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  3. Beat the egg yolk until it is thick and white, the volume expands, and obvious lines appear when dripping into the basin

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  4.Sift the low-gluten flour into the egg yolk paste

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  5.Use a rubber spatula to stir until evenly mixed and no dry powder is found

• 6.Mixed egg yolk paste
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  7.Beat the egg whites, first use a whisk to beat the egg whites until they are foamy (the bubbles are relatively large at this time) and then add half of the white sugar

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  8.When the egg whites become fine (the bubbles are very small), add the remaining white sugar

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  9.Continue to beat, the protein paste gradually begins to appear lines

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  10. Beat until the whisk is lifted and the texture formed in the basin remains unchanged, and the egg whites are whipped

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  11. Take about one-third of the egg white paste and add it to the egg yolk paste, and stir evenly with a rubber spatula

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  12. Pour the mixed egg yolk paste into the remaining egg white paste and continue to stir

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  13. After the egg batter is evenly stirred, add 40ml of blending oil and continue to stir.Mix until the oil and egg batter are completely combined (you can start preheating the oven at this time)

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  14.Pour half of the egg batter into a baking tray lined with baking paper at a height of about 15cm from the baking tray, quickly scrape it flat, put it in an oven preheated to 190 points, and bake for 12 minutes

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  15. Pay attention to the coloring of the cake during the baking process.To prevent the color from being too dark, you can stop it halfway.Lightly cover cake with foil.
  Place the baked cake on a wire rack with the bottom facing up.Remove the baking paper from the bottom while it is hot
  The first cake base is completed.Repeat steps 14 and 15 for the second cake base.Steps

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  16. Add the blueberry jam when the light cream is swollen and has obvious lines.

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  17.Continue to beat until the color is uniform

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  18.First spread a layer of honey beans evenly on the outer cake base

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  19. Place another cake base on the cake base covered with honey beans (as the inner layer ), apply the whipped blueberry whipped cream, roll up the inner layer first, roll up the outer layer together with the baking paper, and put it in the refrigerator for 2 hours to set (or freeze for 1 hour)



20.The finished product is out