Blueberry Pork Floss Cake Roll

Blueberry Pork Floss Cake Roll

1. The egg whites are separated from the egg yolks, and the egg whites should be free of oil and water. Add 10g of fine sugar to the egg yolk and beat until the egg yolk is white

2. Add oil and beat until fully emulsified

3. Add milk and stir well

4. Sift in low-gluten flour

5. Use irregular techniques to mix into a smooth and delicate cake batter

6. Add a few drops of white vinegar to the egg whites, add white sugar in three times, and whip until moist foaming. Lifting the whisk can pull out the curved sharp corners.

7. First take one-third of the meringue and put it in the egg yolk batter, stir quickly with a zigzag technique, and then pour it back into the meringue. Use the same method to mix the egg white and egg yolk batter, and pour the cake batter onto the greased paper bake. On the plate, the surface is scratched flat

8. Preheat the oven, fire up and down 140 degrees, put it in the middle, 30 minutes

9. Baked cake with smooth surface

10. Buckle upside down on the grill covered with greased paper, and remove the greased paper for the cake

11. Brush with blueberry sauce

12. Sprinkle with pork floss

13. Roll it up with a rolling pin, wrap it in oiled paper, and put it in the refrigerator for 30 minutes to set

14. Take out and cut into pieces, mixed with a variety of flavors of cake rolls, delicate, soft and sweet

15. One more 😄