Blueberry Jam Towel Small Four Rolls

Name: Blueberry Jam Towel Small Four Rolls
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 8 egg; 80g Blending oil; 80g milk; 80g Sugar; 80g Low powder; Some Chobe Blueberry Sauce; Some Chobe Salad Dressing; Some Salad dressing

by Simple 7700

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

3

I have done small four rolls several times, and my family likes it very much. This time I changed the large oven and it was my first time to bake a roll cake. With Chobe Blueberry Sauce, it must be a toss.
When I started to make cakes, my husband was so happy that he kept eating me and asked me to make them better. Seeing how long I took it out before baking, I'm afraid I didn't get it right.
When I cut it, I was in a hurry. I repeatedly emphasized that I have enough care today. I must let me take the picture before I can eat it. My husband obediently ate the cake rolls that were cut off at both ends and my daughter. . After eating, I asked if I still had to eat. My daughter turned around and picked up a cake roll and took a bite. I said I quickly put it down without taking a picture, and moved my hands and feet again, even she herself didn't know which one she had bitten.
Fortunately, eight eggs were used, and there were about ten pieces cut off. Killed more than half of the meal in the morning.
Have a chance to do something.
Some people use the grilled surface as the surface, and the side that touches the greased paper as the inside. I did the opposite today, and it looks pretty when I roll it up. This approach is a bit like the towel cake roll introduced by the experts.

Ingredients

Blueberry Jam Towel Small Four Rolls

1. Eight eggs separate the yolk from the white

Blueberry Jam Towel Small Four Rolls recipe

2. Add 20 grams of sugar, stir well, add milk and blended oil, stir well

3. Sift in low powder.

4. Cut left and right until there is no dry powder.

5. Add a small amount of sugar to the egg white

6. Beat with an electric whisk until the fish eyes are soaked, add a proper amount of sugar

7. Continue to beat until the egg whites become fine, then pour in the remaining sugar.

8. Continue to blow until wet foaming.

9. Prepare oil paper on the baking tray in advance, and sprinkle with sesame seeds while the electric whisk is resting. I am eating Xiangha myself. At the same time, preheat the oven at 180°C and 150°C down

10. Cut the egg white and egg yolk paste and mix evenly.

11. Pour the cut cake batter into the baking pan. Shake out bubbles.

12. Put it in the preheated oven and bake for about 20 minutes before taking it out.

13. Ingredients to be spread

14. Put the cake base to lukewarm, without turning over the cake base, just spread a layer of Kewpie salad dressing and then a layer of Kewpie blueberry sauce on it. Be careful to leave some space around.

15. Roll tightly and put it in the refrigerator for more than half an hour. This time it was good, I rolled it by hand.

16. Cut into pieces and eat.

Tips:
1. When separating the egg white and egg yolk, be careful not to mix the egg yolk in the egg white.
2. Be careful when stirring the low-powder egg yolk paste, cut left and right, do not cut and mix in one direction.
3. Just beat the egg whites to wet foaming, don't beat them to dryness, otherwise it won't roll.
4. The four sides can also be removed when rolling. I was thinking about eating it myself, and the leftovers were still eaten without cutting. The cut shape is more beautiful.
5. I use a large oven, I use 8 eggs (actually 10 is enough), the temperature and time can be adjusted according to the relative ovens. The dosage can also be halved.