Blueberry cake roll(lan mei dan gao juan )

Blueberry cake roll

Introduction:

"Today's cake roll is a perfect snack for novices in the oven! I like eating cakes very much, especially cake rolls. They are soft and delicate. They really melt at the entrance. On the first day of the holiday, after baking at noon, two students came to play at home in the afternoon , take it out and cut it. I only tasted a piece of plate and then it was empty. Although I didn't eat it, I didn't feel more happy when I saw my friends like it. O (∩)_ ∩)O~”

Production steps:

Step 1: separate the egg yolk and egg white, cut the egg white without water and oil in the bowl, and do not touch the egg yolk;

Step 2: add 15g white granulated sugar into the egg yolk and stir evenly;

Step 3: add milk and oil again and beat evenly;

Step 4: sift the low flour and corn starch and add them into the egg yolk paste;

Step 5: mix well and set aside;

Step 6: add white vinegar and 5g white granulated sugar after protein foaming, and continue to beat;

Step 7: add the remaining sugar into the protein paste twice and beat until it foams wet (lift the egg beater to show the drooping hook);

Step 8: add 1 / 3 of the egg yolk paste into the egg yolk paste, cut and mix well, then add the egg yolk paste into the egg yolk paste bowl, cut and mix;

Step 9: cut and mix evenly, pour into the baking tray covered with oil paper, and shake out big bubbles a few times;

Step 10: preheat the oven for five minutes at 175 ℃ for 12 minutes;

Step 11: take it out, turn it upside down and let it cool, tear off the oil paper while it is hot, and then cover it gently;

Step 12: turn it over, spread blueberry jam on the front, roll it up, wrap it in oil paper and put it in the refrigerator for about 45 minutes to set;

Step 13: after shaping, slice and eat!

Materials required:

Eggs: 2

Low gluten flour: 40g

White granulated sugar: 30g

Salad oil: 18ML

Milk: 30ml

Corn starch: 1 / 2tsp

White vinegar: a few drops

Note: 1. Add a small amount of corn starch is to make the batter not easy to defoaming; 2. White vinegar or lemon juice is to make the protein easier to beat, no need to add; 3. Make the cake roll protein until the wet foam, otherwise the cake will not be so soft, not easy to roll up; 4. Cut and mix the protein paste and egg yolk paste, do not stir, to prevent protein defoaming. There is an electric egg beater, which can beat egg white for 12 minutes~~

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Lan Mei Dan Gao Juan