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1.
Prepare ingredients: 51g low-gluten flour, 60g caster sugar, 50ml pure milk, 41g corn oil, 2 drops of vanilla extract, 2 drops of lemon juice (white vinegar), 1g salt, 4 eggs. 300ml whipped cream, 30g powdered sugar, 5ml rum, 5 strawberries, 10 blueberries.
2.
41ml corn oil, boil on low heat until slight lines appear
3.
Sift in 51g low-gluten flour, stir evenly until there is no particles in the hot batter, turn off the heat
4.
3 egg yolks and 1 whole egg into the container and beat, add 2 drops of vanilla extract and mix well, add 1g of salt and mix well 3
5.
Add 50ml of pure milk and mix well
6.
Slowly pour the hot batter into the egg yolk liquid, stirring while pouring.
7.
Stir evenly with a J-shaped rubber spatula. At this time, the oven is preheated up and down to 160 degrees
8.
Add 2 drops of lemon juice (white vinegar) to 3 egg whites, beat until the fish eyes are soaked, and add 20g of fine sugar.
9.
Beat with an electric whisk until thick, add 20g fine sugar
10.
Beat until the lines appear slightly, add the remaining fine sugar at the end, and beat until moist foaming
11.
Slightly curved corner state.
12.
Scoop out 1/3 of the meringue into the cocoa egg yolk paste, "quickly" toss and mix evenly, do not make a circle to avoid defoaming the egg whites.
13.
Pour the egg yolk batter into the meringue, stir and mix evenly. Be careful not to draw circles to avoid defoaming the meringue.
14.
Stir and cut the cake evenly, the batter is fine and smooth
15.
Lay a silicone mat on the baking tray. Pour the cake batter
16.
Shake out big bubbles. For baking, place a bowl of water at the bottom of the oven
17.
Bake at 160°C for 30 minutes.
18.
Baked cake roll base
19.
Shake down the mold after it is out of the oven and buckle it on the greased paper. Take the remaining warmth to roll up and finalize the shape.
20.
300ml whipping cream into an anhydrous and oil-free container, add 30g powdered sugar, 5ml rum
21.
Send it to the small sharp corner as shown in the figure. Wash strawberries and blueberries and set aside.
22.
After the cake roll is cooled, spread 200g of evenly whipped whipped cream, roll it up, and send it to the refrigerator to freeze and shape. Put the remaining whipped cream in a piping bag and decorate it on the surface of the cake roll according to your preference, with strawberries and blueberries.
23.
Cut into pieces and serve ~ making afternoon tea is a great choice!
Tips:
1. The baking temperature is adjusted according to the temperature of your own oven, and the recipe temperature is suitable for a light rain oven.
2. A toothpick can be inserted into the cake body before it is out of the oven, and the toothpick can be taken out without residue to prove that it is cooked.
3. Don't over-send the meringue once, but apply it to wet foaming.
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