Blueberry Cake Roll
1.
Prepare the ingredients you need, and you can start making them. Eggs vary in size. The eggs I use with skins are about 60 grams. I add less granulated sugar because I will add blueberry jam at the end, which also has sweetness.
2.
I used the "back egg method" for this cake roll. The so-called "back egg method" is the last addition of the egg in the yolk paste. Put the milk and corn oil in a basin first, and mix and emulsify by hand. Stirring is just fine, no need to stir, so try to avoid too many bubbles, otherwise the cake is not delicate enough.
3.
Sift the low-gluten flour into the mixture of emulsified milk and corn oil, stir evenly in a "Z" shape, do not stir randomly, the batter will become gluten and affect the fluffy of the cake. It is best to sift low-gluten flour twice to make the cake more delicate and softer.
4.
After stirring, add 4 egg yolks (the egg whites are placed in another clean oil- and water-free basin). Do you see 5 egg yolks in the picture? Yes, that's right, because the last one is a double yolk egg.
5.
Then continue to use the "Z" shape to stir evenly, the final stirred batter is thick but can flow smoothly, just like the picture. Look carefully, is the egg yolk paste of this "back egg method" very delicate? Moreover, there are no bubbles.
6.
The egg yolk paste is adjusted and set aside for later use. In order to save time, you can now preheat the oven, and preheat the oven at 180 degrees for 10 minutes. Start to beat the egg whites. Add lemon juice or white vinegar to the egg whites, and then send them at a low speed and then a high speed until a large hook appears when you pull up the eggbeater, which also looks like a bird's beak. During the beating period, add the fine granulated sugar to the egg whites in 3 times. The fine granulated sugar can support the protein bubbles and make the egg white more delicate. My amount is already very low, and I do not recommend reducing it.
7.
Take out a small portion of the beaten egg whites and place them in the egg yolk paste, stir evenly with a silicone spatula, and then pour back into the egg whites. The custard batter must be mixed, and it is not allowed to stir at will. This will cause serious defoaming, which will directly cause the cake to not be puffy. The defoamed cake batter is made into a large cake.
8.
Stir the cake batter evenly again, still can't stir at will, stir it like a stir-fry. The mixed cake batter is very delicate and thick. If the cake batter is relatively thin and has small bubbles, it means that there is defoaming.
9.
Pour the mixed cake batter into the baking pan, I used a 28×28 baking pan. Use a scraper to make it smooth, hold both sides of the baking tray with both hands, and gently shake it twice to create large bubbles and sprinkle a layer of raw white sesame on the surface. Sesame seeds are best raw, and cooked sesame seeds are easy to bake. Put it into the preheated oven and bake for 20 minutes.
10.
The sesame-flavored cake roll is out of the oven, golden and soft, with a rich egg flavor. After allowing to cool, remove the greased paper.
11.
Spread an appropriate amount of blueberry jam, if you like to eat, you can spread a little more. Or other jams are also possible, such as yellow peach jam, apple jam, pineapple jam... Put whatever you like!
12.
A few woody fruits and blueberry sauce, the child's eye guard
