Easy to make afternoon tea: blueberry cream cake roll(xia wu cha qing song zuo lan mei nai you dan gao juan )

Easy to make afternoon tea: blueberry cream cake roll

Introduction:

"Today, this roll is one of the easiest to make. The cream filling is the blueberry cream mixed with blueberry jam and whipped cream. The cake germ belongs to egg sponge, and the raw material is extremely simple. And the taste of this sponge is warm and moist, not as rough as the sponge in the impression. It's worth a try. "

Production steps:

Step 1: put the egg yolk and protein into the container without oil and water respectively. Egg yolk with 20g sugar. If lemon flavor drops into one drop, it will remove the fishy smell.

Step 2: use the electric egg beater to beat the egg at high speed until the yolk expands to 3 times of the original, white and thick, and there will be traces after lifting. All the sugar is stirred to melt.

Step 3: beat the protein at low speed.

Step 4: add 10g fine sugar and stir at high speed.

Step 5: when the protein begins to turn white, there are still large irregular bubbles on the surface. Pour in 10g of fine sugar and continue to beat.

Step 6: the surface is delicate, but when shaking the container, the protein will slide, and then add the last 10g of sugar.

Step 7: finally, the protein will be hard foamed, and the protein will not fall out.

Step 8: Take 1 / 3 of the whipped protein and pour it into the whipped egg yolk. Cut and mix well. Pay attention to turning from the bottom up instead of drawing circles. When cutting and mixing, you can't hear the sound of bubbles breaking.

Step 9: pour the mixture mixed in step 8 back into the protein, cut and mix evenly. At this time, the mixture is very delicate, the color is white, and has a certain consistency. After dripping, the trace is obvious and will not disappear soon.

Step 10: sift the low flour twice, sift it into the mixture in step 9 three times, cut and mix well. Note, also do not draw a circle, to pick up from the bottom to the top, mix well. You can hear the sound of thin bubbles breaking. Normally, there will be very few bubbles "sacrificing themselves and taking the overall situation into consideration" in this step. Be bold and careful. Remember to turn on the oven and preheat it 170 degrees.

Step 11: the mixed cake is very smooth and smooth. There are not many obvious bubbles. The color is white, and the drip marks are obvious and not easy to disappear.

Step 12: pour the cake batter into the greased paper baking pan and smooth the surface slightly. Unless you use a completely non stick baking tray, it's more reliable to cover it with oil paper, or you'll be mad by the cake demoulding.

Step 13: put in the oven preheated 170 degrees, the middle layer, about 10 minutes, to see the surface can be colored, not too long, otherwise the cake roll is too dry, roll up. If you don't feel at ease, you can insert the toothpick into the bottom and then pull it out to see if there is adhesive tape on the toothpick. If not, it means it's ripe.

Step 14: I can prepare the blueberry pie with any cream you like.

Step 15: peel off the oil paper from the baked cake and let it cool on the baking net. This time I used the side next to the oil paper to make the surface of the cake roll, so I spread the cream on the other side.

Step 16: take the short side as the axis, roll up along the long side, cut the last side neatly according to the shape of your cake roll, then wrap it with plastic wrap, and refrigerate for several hours. It's suggested to eat it after refrigerated. It tastes better^_ ^Of course, if you really can't wait, then eat it directly. No one stipulates that you can't eat it directly.

Materials required:

Eggs: 3

Low powder: 40g

Fine granulated sugar: 50g

Lemon flavors: 1 drops

Light cream: moderate

Blueberry Jam: right amount

Note: 1, cake roll embryo itself does not add any oil, if you are still afraid of high heat, change the filling into jam, it is delicious. 2, lemon flavor is just for the sake of egg smell, no need to do so. I used it from time to time because I found that the bottle I bought was about to expire^_ ^3. It's better not to reduce the amount of sugar. Sugar not only increases the sweetness, but also plays a supporting role. Without so much sugar, bubbles will not be so rich. This is moderate in sweetness. 4. Don't overdo the protein. If it's cotton like, it's beaten and can't be used. 5. Cool the cake germ before applying the cream, otherwise the cream will melt. It's better to trim the cake germ, but if you don't want to, it doesn't matter. Eat it yourself. You know o (∩)_ (O6) the pan for this weight is about 30 * 20cm. I didn't measure the length carefully, but the proportion should be 2 / 3 of the original 25 liter oven pan. You need to adjust the amount of raw materials according to your own pan size.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Xia Wu Cha Qing Song Zuo Lan Mei Nai You Dan Gao Juan