Blueberry cake roll(lan mei dan gao juan )

Blueberry cake roll

Introduction:

Production steps:

Step 1: prepare all the ingredients. First, add the sugar in the batter material into the oil and stir well, then add the milk and mix well

Step 2: add egg yolk and mix well, then add low gluten flour and corn flour, gently stir in the same direction to form a batter

Step 3: add sugar and lemon juice to the egg white

Step 4: beat into wet foam, lift the egg beater to pull up the sharp hook

Step 5: divide half of the beaten protein cream into the mixed batter, and gently mix evenly

Step 6: add the batter to the other half of the protein cream and mix well

Step 7: pour the batter into the baking tray with tin foil and smooth it with a scraper

Step 8: bake in preheated oven, heat 150 ℃, heat 120 ℃, bake for 25 minutes (use Changdi electric oven cktf-30gs)

Step 9: cool the baked cake naturally

Step 10: put a piece of paper or tin foil on the table, put the cold cake on the paper, and spread a layer of blueberry jam on the cake surface

Step 11: cut off the edge of the cake. Roll up the cake and refrigerate for 20 minutes to keep it tidy

Step 12: take out the cake, squeeze the whipped cream on the cake roll and refrigerate for half an hour

Materials required:

Milk: 36g

Salad oil: 30g

White granulated sugar: 20g

Low gluten flour: 57g

Corn flour: 15g

Yolks: 3

Protein cream material: white granulated sugar: appropriate amount

Protein cream material: egg white: 3

Protein cream material: lemon juice: 3G

Accessories: light cream: 80g

Blueberry Jam: 20g

Note: 1: the protein only needs to hit the wet foaming state

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: other

Chinese PinYin : Lan Mei Dan Gao Juan