How to make oil-free yogurt blueberry cake roll

• 1.Prepare materials

• 2.Separate the egg whites and egg yolks.The egg white basin must be water-free and oil-free.Then break the egg yolks into the sifted powder and stir.Add the yogurt, white condensed milk, and continue to stir evenly.Then stir Strain the good paste through a sieve.The sieve I use is the one provided by the soymilk machine and is the right size.Then scrape off the paste remaining on the sieve with a mixing knife

• 3. Beat the egg whites to wet peaks.When beating the egg whites, add 60 grams of sugar in 3 times.Use the egg beater to bend the egg whites in advance.At this time, the egg whites have been beaten, then take 1/3 of the egg whites into the egg yolk bowl and stir from the bottom up.Finally, pour the mixed batter into the remaining egg whites and stir evenly again

• 4.Pour the batter into a baking pan lined with greaseproof paper and bake with both hands Shake the pan left and right a few times and then vibrate vigorously a few times to let the big bubbles inside the batter escape

• 5.Preheat the oven 10 minutes in advance, raise the heat to 120 degrees, and bake at 120 degrees for 30 minutes

• 6. After baking, take it out of the oven and remove the parchment paper while it is hot.After the cake cools, turn it over so that the surface is facing up.Apply your favorite jam and roll it up with a rolling pin.It will be ready to cut in about 15 minutes