Ingredients
Egg yolk ( 3 ) | Corn oil ( 30g ) |
Milk ( 30g ) | Fine sugar ( 15g ) |
Low powder ( 50g ) | Egg whites ( 3 ) |
Lemon juice/white vinegar ( 5 drops ) | Fine Granulated sugar ( 30g ) |
Blueberry jam ( 170g ) |
How to make cake rolls
1. Mix 10g fine sugar, 30g milk and 30g corn oil until emulsified and thick.thick.
2.Add 3 egg yolks and mix well.
3.Sift in 50g of low flour.
4. Stir quickly and evenly.
5. Stir into a fine, smooth and particle-free egg yolk paste.
6. Cover the prepared egg yolk paste with plastic wrap and set it aside for later use.
7. Beat 3 egg whites into an oil-free and water-free basin, add 5 drops of lemon juice or white vinegar.
8.Add 30g of fine sugar in three times, and beat until wet foam, and you can draw large corners.status.
9. Preheat the oven and set the upper and lower tubes to 160°C.
Take one-third of the egg white and add it to the egg yolk paste.
10. Stir roughly evenly and pour back into the remaining egg whites.
11. Do not draw circles, use a stir-frying technique similar to stir-frying, or use a cross-like method.Mix well.
12. Stir into a uniform and fine batter.
13. Pour the mixed cake batter into a baking pan lined with absorbent paper, and use a spatula to Scrape it flat and tap the baking sheet a few times.
14. Place in the middle layer of the preheated oven, and heat the upper and lower tubes at 160°C for 30 minutes.
15. Immediately after the cake is baked, turn it upside down on the prepared oil-absorbing paper to unmold and wait.Cool and cover with plastic wrap while still warm.
16.Undercut picture.
17.Tear off the oil-absorbing paper.
18. Tilt the end of the cake to remove the corners.
19. Spread the jam evenly on the cake, making it slightly thin at the end.
20.The painting is completed.
21. Roll up the cake roll with the help of a rolling pin.
22. The last one took a short time to bake, and the skin fell off when rolled, so use the first one.Picture it..
23.My knife skills are not good, 555, just make do with it.Rinse the knife after each cut in the cake roll.
Tips
1.Beat the egg whites until they are wet and foamy.If you beat them too much, they will break when rolled.
2.The baking temperature should be determined according to your actual situation.The outer roll cake skin should be baked in place, otherwise the skin will stick off when rolling.
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