Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Eggs ( 4 ) | Water/milk ( 50 Grams ) |
Corn oil ( 50 grams ) | Low-gluten flour ( 60g ) |
Fine sugar ( 50g ) | Lemon juice ( A few drops ) |
How to make blueberry jam cake roll
1.Finished product picture!
2. First lay the baking sheet with oil paper and cut a little bit with scissors at the four corners.So that the oil can be placed in the baking pan.
3.Separate egg whites and egg yolks.The basin containing the egg whites must be free of water and oil, and must not be Mix in egg yolks.
4.Add water and corn oil to the egg yolk, and stir evenly with an egg beater.(Water can be replaced with an equal amount of milk.)
5.Add low-gluten flour again, Make a "well" with the egg and mix well.Just mix well.Do not over mix.
6. After mixing the egg yolk paste, cover it with plastic wrap to prevent the surface of the egg yolk paste from drying out., then set aside.
7.Add a few drops of lemon juice to the egg whites and beat with an electric egg beater until the egg whites are thick When soaking a lot, add 1/3 of the fine sugar.Beat until the protein foam is fine, then add 1/3 of the fine sugar.Beat the egg whites until they start to form lines, add the remaining 1/3 of the caster sugar.Then continue beating until you can pull out the small curved hook by gently lifting the egg beater.
8.Put 1/3 of the beaten meringue into the egg yolk paste, and use a spatula to quickly Mix well.
9. Dad has just mixed the batter, pour it back into the meringue, and continue to use the spatula to quickly Mix well.
10.Pour all the cake batter into a baking pan lined with greaseproof paper and cover with plastic Use the scraper to gently smooth the surface.
11.Put the baking sheet into the middle layer of the preheated oven, and turn the heat up and down.Bake at 160 degrees for 30 minutes.
12. Take out the baking sheet immediately after baking.Take another piece of clean parchment paper and place it on the baking sheet, then carefully turn the cake out.
13. Carefully tear open the oil paper and spread the blueberry jam evenly.
14. Use the rolling pin to slowly roll up the cake, and roll it tightly when rolling..Then refrigerate the cake roll for two hours to set.
15.Slice and serve.
Tips
1.The parchment paper on the baking sheet must be laid in advance.If you lay the parchment paper after making the cake batter, it will easily cause the egg white to defoam.
2.Beat the egg whites until they are wet and foamy and can pull out small hooks.If the egg whites are beaten too hard, the cake roll will easily crack when rolling.
3.My cakes are all rolled on the outside, so when the cake is baked, you have to turn it over on a flat object so that the surface will be smooth.
4.The blueberry jam can be replaced with other jam or salad dressing.
5.The oven temperature should be determined by your own oven.Remember to preheat the oven in advance.
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