Blueberry Chifeng cake roll(lan mei qi feng dan gao juan )

Blueberry Chifeng cake roll

Introduction:

"I'm very ashamed. I've been playing with delicious food for so long. I've never tried baking. I just baked walnut crisp once when I bought this oven. Although the walnut pastry was very successful, I seldom used it as a snack except for roasting meat in the oven. In order not to waste resources, I watched all kinds of cake making videos a few days ago, and finally started my first baking experience yesterday. And in the process of doing it, I also discussed the portion of fangzili with the pig who loves to cook. Thank you, pig ha! Actually, I love Jam Cake rolls, but I put too many fragrances and additives on the outside, so I study hard and make cakes myself. I use daxida's snow grape seed oil instead of salad oil, which is more healthy and beneficial. Grape seed oil can not only be eaten, but also be applied on the face for beauty, anti-aging, wrinkle reduction and spot removal! Interested children's shoes can try. My first experience is to make Qifeng cake with the texture of cloud silk. This is a cake roll, and the egg white should be wet. If it's Qifeng cake, the egg white should be dry. The jam cake roll made of daxida's blueberry jam is very delicious. I really enjoy it! This time, the cake roll is very successful. It tastes delicate, sweet and delicious! Blueberry is rich in anthocyanins, which can delay women's ovarian aging. Blueberry fruit is rich in nutrients. It not only has a good nutritional and health care effect, but also has the functions of preventing brain nerve aging, strengthening heart, anticancer, softening blood vessels, and enhancing human body immunity

Production steps:

Step 1: get the materials ready. Milk should be light in flavor, that is, it has no sweet taste.

Step 2: separate the egg white and yolk, and put them in a tray without water and oil.

Step 3: beat the egg white with the electric beater until the egg white is wet, and add the sugar three times.

Step 4: mix grape seed oil, milk and egg yolk. Put in the sifted flour, cut and mix well.

Step 5: put one third of the egg white into the yolk paste, cut and mix well.

Step 6: pour the yolk paste into the egg white, cut and mix well.

Step 7: pour the cake paste into a tin foil covered baking tray and smooth. Lay the baking pan flat and knock hard to remove the bubbles.

Step 8: preheat the oven at 175 degrees in advance, put it in the oven and bake for 20 minutes.

Step 9: when the time is up, take out the cake and turn it upside down for 3 minutes to uncover the tin foil.

Step 10: when the cake is not cool enough, spread it on the fresh-keeping film and spread blueberry jam on the cake.

Step 11: put the rolled cake in the refrigerator for 10 to 15 minutes, then cut it into pieces.

Materials required:

Eggs: 2

Low gluten flour: 70g

Grape seed oil: 40g

Blueberry Jam: right amount

Sugar free milk: 40g

Fine granulated sugar: 70g

Note: the right amount of jam is OK, don't put too much. Otherwise, it's inconvenient to roll, and it will flow out and waste in the end. Like a little dry cake roll, you can reduce the amount of oil or slightly increase the baking time for five minutes. The dish of egg white should be waterless and oil-free. I think it's easier to make cake rolls with plastic wrap!

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: Fruity

Chinese PinYin : Lan Mei Qi Feng Dan Gao Juan