Blueberry Pork Floss Cake Roll

Name: Blueberry Pork Floss Cake Roll
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 45g Low-gluten flour; 50g milk; 35g oil; 10g egg yolk + 25g protein White sugar; Some Blueberry jam; Some Pork floss; 3ml White vinegar

by Fresh water bamboo

4.7 (1)

Favorite

Difficulty

Hard

Time

Serving

I have made cake rolls several times, but they are always unsatisfactory for various reasons. Look at the beautiful cake rolls that everyone has dried, and I feel envied in my heart. Then sum up the experience and continue to work hard!
This time I referred to the small four rolls of the prawns, and made some changes according to my own taste. I am looking forward to... the finished cake rolls are not bad, Xiaokaisen! I really should have said: Failure is the mother of success 😄😉"

Ingredients

4 Egg

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45g Low-gluten Flour
50g Milk

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35g Oil

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10g egg yolk + 25g protein White Sugar

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Some Blueberry Jam
Some Pork Floss
3ml White Vinegar

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