Blueberry Cake Roll

Blueberry Cake Roll

1. Low-gluten flour 100 g snow hidden eggs 5 grape seed oil 40 g caster sugar 70 g whipped cream 150 g whole milk 70 g dried blueberries appropriate amount

2. After the eggs are taken out of the refrigerator, separate the egg whites and the yolks, and use two oil-free and water-free containers to multiply them. Add a few drops of white vinegar to the egg whites.

3. Add 40 grams of oil and 20 grams of sugar to the egg yolk and mix well

4. Add 70 grams of milk and spread evenly

5. Sift in the low powder one by one and stir into egg yolk paste

6. 150g whipped cream and 20g sugar

7. Dispense it into a solid state, cover it with plastic wrap, and put it in the refrigerator for later use

8. Whisk the egg whites in the 3rd gear of the electric whisk, add 10 grams of sugar when the fish eyes are soaked, add 10 grams of sugar when the bubble is more dense, then turn to gear 5 to beat for 5 seconds and add the last 10 grams of sugar to beat until hard foaming That's it. Novices are advised to use 3 gears throughout the whole process, so as to avoid over-sending due to inaccurate high-speed operation time.

9. First add a piece of egg white into the egg yolk paste, and mix evenly. Method: Hold the bowl with the left hand and turn it counterclockwise, and hold the spatula with the right hand and turn it clockwise from bottom to top

10. Pour the mixed egg yolk paste back into the egg white bubble and stir evenly

11. Pour it into the mold, shake it a few times, put it in the lowermost layer of the preheated oven, and bake it at 150 degrees for 35-40 minutes (reference value, you have to figure it out).

12. When the time is up, it will come out immediately, shake it a few times, buckle it upside down on the grid, and tear off the oily paper on all sides to dissipate heat.

13. When the cake is cold enough that it is not hot to your hands, tear off the original greased paper, put a clean sheet on it, cut off one side of it diagonally, and cut it twice on the other side (don't cut it).

14. Spread the whipped cream quickly, spread the dried blueberries, and roll up from the side where the blueberries are hot

15. Wrap it in tin foil, tighten on both sides, and put it in the refrigerator for 60 minutes or more

16. When you want to eat, take out the cut pieces from the refrigerator. Because the room temperature is high now, cakes that you can't finish eating have to be wrapped and put back in the refrigerator, otherwise the cream inside will melt.

Tips:

The cake can be rolled when it is cold enough to not be hot to your hands, and it should be rolled until it is cool enough to easily crack