Blueberry Cake Roll

Name: Blueberry Cake Roll
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 70g Low-gluten flour; 5 egg; 50g Caster sugar; 40ml Odorless vegetable oil; 50g warm water; 1g salt; A few drops White vinegar

by Yoha Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Since the Little Fairy came back from her holiday, she said that she would eat cake several times. She kept saying that the ingredients were not complete and didn't do anything. The ingredients bought on the weekend have arrived home, so she must bake an ice cream cake roll for the little fairy. The newly bought arowana pastry made of wheat flour (low-gluten flour) has a good effect on fluffing and hair. When baking the cake, the little fairy has been standing by the oven. How long has it been since she had eaten it, she couldn't help but laugh at the little glutton.
After refrigerating the finalized cake roll, I took the time to take a few pictures. The speed at which the little fairy ate the cake frightened the editor. In the blink of an eye, 2 pieces were eaten in her belly. She said that the cake roll is delicious and let it melt in her belly. Inside, don’t melt in the plate. Eating a piece of cake roll with the texture of ice cream in the sultry weather makes you feel relieved. "

Ingredients

Blueberry Cake Roll

1. Prepare all the ingredients used, and weigh all the ingredients. Use water at about 40 degrees Celsius for warm water. Do not use peanut oil or olive oil for vegetable oil. Use odorless vegetable oil.

2. Separate the egg whites and egg yolks into two clean, oil- and water-free containers. The egg whites should be beaten with a whisk, usually stainless steel containers.

3. Add vegetable oil to the egg yolk and stir with a manual whisk until it is emulsified.

4. Add warm water and salt to the egg yolk liquid, and continue to stir evenly with a manual whisk.

5. Sift the weighed flour into the egg yolk. It is recommended that the cake flour be sieved twice in summer. It is humid in summer. The weighed flour absorbs moisture quickly. After weighing, sieve it once, and then sieve the egg yolk. in.

6. Continue to stir the egg yolk paste with a manual whisk until it is used. When stirring, do not stir it in a circular motion, but like a stir-fry, stir up and down until there are no flour particles.

7. Preheat the oven before beating the egg whites. Use an electric whisk to foam the egg whites. Add a few drops of white vinegar. Put the fine sugar into the egg whites at one time. You can also put the fine sugar in separate batches. Affect the passing of the egg whites.

8. Continue to beat with an electric whisk. When you pull up the whisk, you can see that the egg white has a small hook. At this time, it is the meringue.

9. Use a spatula to remove 1/3 of the meringue into the egg yolk paste, and mix up and down evenly.

10. Pour the well-mixed egg yolk paste back into the remaining meringue, and continue to mix up and down evenly.

11. Pour the well-mixed batter into the baking pan, and roughly flatten the surface with a spatula. The bakeware is a 28*28 non-stick bakeware. In order to facilitate demoulding, it is still covered with grease paper.

12. Shake the baking pan on the countertop a few times to shake out the large bubbles in the batter. Put the baking pan into the lower level of the oven that has been preheated to 150 degrees and bake for 25 minutes. When the time comes, take it out immediately, buckle it upside down on the grid frame covered with greased paper, quickly tear off the greased paper, turn it over again and let it cool.

13. Before using the whipped cream, be sure to keep it in the refrigerator for more than a few hours, add icing sugar and beat until it is not runny, add 2 roasted blueberry jam, and mix well with a spatula.

14. The front and back sides of the cake roll can be used. When the oily paper is torn on the reverse side, the phase is accidentally torn, and the whipped cream is applied directly on it, and the cake is rolled up with the oily paper and a rolling pin, and placed in the refrigerator for more than an hour.

15. Just take out and cut into pieces when you eat, and the beautiful afternoon tea begins.

Tips:
1. The temperature is high in summer, and the whipped cream is easy to melt. The rolled cake must be refrigerated and shaped. In addition, when whipping the whipped cream, the pots and egg beaters should also be kept in the refrigerator to make it easier to whipped.
2. The temperature of the oven must be set according to the temper of your own oven; on which layer of the oven is the bakeware placed? The small oven can be placed on the middle floor, and the oven of the editor is built-in, and it is placed on the middle and lower floor.
3. Cake flour or low-gluten flour should be used to bake the cake. The golden arowana pastry used this time uses wheat flour (low-gluten flour). The effect of fluffy hair is very good. It is not easy to become gluten when stirring, and the cake tastes soft and tastes just right in the mouth.化.