Blueberry cake roll

2024-04-21 22:08:05 1849

Cake rolls have a soft, delicate, and silky texture. Due to the moisture content of the cake, it is less likely to break when rolled up, which is popular among many people. To successfully make a cake roll, not only does it require a good recipe, but also your attention to detail and patience. Even if you fail, don't lose heart. Everything needs to be managed seriously.

Details of ingredients

yolk4
Low powder95 grams
Sugar25 grams
milk65 milliliters
Corn oil65 milliliters
protein4
Sugar55 grams
lemon juice5 drops

Technique

difficultybeginner
workmanshiproast
tasteSour and sweet
timeThree quarters of an hour

Steps to make Blueberry cake roll

1. Weigh the ingredients.
2. Separate egg whites and yolks in a basin without water or oil. First, make egg yolk batter, add fine sugar to the egg yolk and stir well.
3. Add milk and stir well.
4. Add corn oil and stir until the water and oil emulsify and blend.
5. Sieve in low gluten flour and stir until there is no dry powder in the batter. Be sure not to stir in circles to prevent the batter from becoming gluten and causing the cake to collapse. Stir until there is no dry powder in the batter.
6. It's very delicate.
7. Beat the egg whites with lemon juice at low speed using an egg beater.
8. Add one-third of sugar to the fish eye bubbles and continue stirring.
9. When the coarse bubbles disappear and the fine bubbles disappear, add the remaining half of the sugar and continue stirring.
10. Add the final sugar and stir until the protein is slightly delicate.
11. Beat until the egg whites are delicate and creamy, then lift the egg beater and stop stirring as shown by the curved hook in the picture.
12. Take one-third of the protein and mix well in the egg yolk batter.
13. Then add the mixed batter to the egg white batter and stir, without drawing circles. Stir up and down, using a gentle and fast technique.
14. The batter that has been flipped over is very delicate and smooth. At this time, preheat the oven at 170 degrees for 5 minutes.
15. Lay baking paper on the baking tray, pour in the batter, shake out large bubbles, and the surface of the batter is very smooth and even.
16. The upper and lower tubes of the middle layer of the oven are 170 degrees Celsius for 20 minutes. After the time is up, gently pat the skin to make it slightly hard and elastic, or use a bamboo stick to stick it in and pull it out without getting wet, then bake it and take it out of the oven.
17. Baked cake with a slightly yellow surface.
18. Lay a layer of oiled paper on the baking net, take out the cake body from the baking tray, invert it, and hang it on the net.
19. Gently tear open the baking paper to allow the cake body to dissipate heat. Then cover with baking paper to prevent the cake from drying.
20. Apply blueberry jam when the cake is slightly warm.
21. Then it can be rolled up. When rolling up, you can use a rolling pin or a slightly thinner plastic wrap tube to press the rolled up head and continue to roll it up tightly. Roll it up and let it cool in the refrigerator to set.
22. Use a serrated knife to cut off both ends, then cut them into suitable sizes to serve beautifully on a plate.