Ingredients
Protein ( 4 ) | Sugar ( 60g ) |
Tata Pink ( appropriate amount ) | Egg yolk ( 4 pieces ) |
Sugar ( 20 grams ) | Water ( 35 grams ) |
Vegetable oil ( 25g ) | Low gluten Flour ( 70g ) |
Cocoa powder ( 6 grams ) | Blueberry jam ( appropriate amount ) |
How to make cocoa blueberry cake roll
1.Protein and egg white separation
2.Add sugar, water and oil to egg yolks and stir evenly
3. Sift in cocoa powder and flour.
4.Mix gently
5. Add egg whites and cream of tartar, beat until foamy, add one-third of the sugar
6.When the bubbles reduce, add another third of the sugar
7. Beat until smooth and then add one-third of the sugar
8. Beat until wet peaks form and become vertical
9.Put one-third of the egg whites into the egg yolk paste and mix well
10. Add another third of the egg whites to the egg yolk batter and mix well
11.Pour the egg yolk paste Pour into the egg whites and mix gently
12.This is the mixed state p>
13.Pour into the prepared paper-lined baking tray and slam it down a few times. p>
14.Put in the oven preheated at 170 degrees for ten minutes and bake for 25 minutes
15.Dangdang, it’s baked, no need to invert it, wait for it to cool before rolling
16.Turn the cake piece over, place paper underneath, and apply blueberry jam.
17.Gently roll up, wrap in plastic wrap, and refrigerate for two hours
19.Packing
18.Cut into pieces
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