Blueberry Jam Tiger Skin Cake Roll
1.
Prepare the required ingredients first, then pour the corn oil and milk into a clean basin without oil and water, and then add 10g of white sugar.
2.
Use a manual whisk to mix the corn oil and milk evenly.
3.
Separate the eggs, put the egg whites in a clean basin without water and oil, and put the egg yolks in the mixed liquid of milk and corn oil.
4.
Continue to stir evenly with a manual whisk, so that the egg yolk and the mixed liquid of corn oil and milk are fully fused together.
5.
Sift in low-gluten flour.
6.
Use a manual whisk to stir evenly in a zigzag manner. During the stirring, the action should be light and the speed should be too high to prevent the batter from becoming stiff. If you want the batter to be more delicate, you can use a flour sieve to sift the mixed egg yolk batter once.
7.
After the egg yolk paste is made, start to prepare the egg whites. First, add a few drops of lemon juice to the egg whites. If there is no lemon juice, white vinegar can be used instead.
8.
Start the electric whisk, beat the egg whites until thick bubbles appear at a low speed, and add one-third of the white sugar.
9.
Continue to start the electric whisk, and add one-third of the white sugar when the egg whites are sent to a more delicate state at a medium speed.
10.
Continue to start the electric whisk, and add the remaining one-third of the white sugar when the egg whites are sent to a state where the lines do not disappear immediately.
11.
Continue to beat until the egg whites are in a wet foaming state, that is, when the egg whites are lifted, a big bend appears.
12.
Take one-third of the egg whites into the egg yolk paste, and mix evenly with a spatula.
13.
Pour all the egg yolk paste into the remaining egg white bowl.
14.
Continue to mix the egg whites and egg yolks evenly by turning or cutting.
15.
After all the batter is mixed, pour it into a 28cm*28cm non-stick baking pan. Use a scraper to smooth the surface, then lift the baking pan and shake it lightly to shake out the big bubbles in the batter. Before pouring the batter into the baking pan, line it with oil cloth or oil paper.
16.
In the process of whisking the egg whites, you can preheat the oven in advance, set the oven temperature to 150 degrees, the baking method is up and down, and the time is 18 minutes, press the start button to start preheating.
17.
After waiting for the oven to preheat, put the baking tray with cake batter into the middle of the oven and start baking.
18.
When the time is up, take out the baking pan, pick up the baking pan and shake it a few times to let the heat inside quickly dissipate.
19.
Then buckle the baking pan upside down on the tarp or grease paper and take out the baking dish, gently tear off the tarp on the surface to dissipate heat.
20.
Wait for the cake base to dry until it is warm and move it to a large piece of greased paper. The two ends of the greased paper should exceed the cake base by about 5cm, so that it can be shaped after being rolled. Then use a bread knife to cut off the irregular edges, and cut the end to a 45-degree slope.
21.
Pour the prepared blueberry jam on the cake base.
22.
Smooth the blueberry jam evenly with a spatula.
23.
Roll the cake with the help of a rolling pin, roll it up properly and shape it, and put it in the refrigerator for about half an hour.
24.
Take out the refrigerated cake rolls from the refrigerator, cut into sections with a serrated knife and serve.
Tips:
1. The egg whites used to make cake rolls should not be too hard. Generally, just blow them until wet foaming, otherwise they will easily crack when they are rolled.
2. The baking time and temperature are adjusted according to the situation of your own oven. In the last few minutes, it is recommended to stay beside the oven and pay attention to the state. You can also increase the heating temperature appropriately.
3. After the cake roll is baked, you can put a little oil on the greased paper or tarp to prevent peeling
4. Don't wait until the cake roll is completely cold before rolling it. Generally, it is better to roll it when there is residual temperature. The roll is easy to crack after it is cooled.
5. The rolled cake will have a better taste after putting it in the refrigerator and refrigerating it.
