【mango Blueberry Roll】

【mango Blueberry Roll】

1. Heat the butter in water to melt and set aside

2. Separate the egg yolk from the egg white and put it in a container, add fine sugar to the egg yolk

3. Stir with a whisk until the sugar is completely melted and becomes a fine egg yolk paste, then continue to stir until the color becomes lighter and thicker

4. Pour fine granulated sugar into the egg whites at one time, whipping with an electric beater until thick bubbles appear. After continuous whipping, the volume becomes larger but still flowing. Continue whipping until the whisk does not flow when you lift it up. And there are obvious lines, the egg beater head egg white paste has small curved short pointed corners, then it is a fine egg white paste.

5. Take one-third of the egg white paste and add it to the stirred egg yolk paste, gently mix it with a rubber spatula, then add the rest of the egg white paste, and continue to use a rubber spatula to gently mix from the bottom to the top

6. Sift the low-gluten flour into the mixed egg batter three times, and gently mix until it is completely absorbed and mixed without particles.

7. Pour a small amount of batter into the melted butter and mix quickly

8. Pour it back into the original batter, and mix it up from the bottom with the same method until it is completely mixed

9. Pour into the baking pan, use a small spatula to smooth the surface, gently shake the baking pan to let the surface bubbles disappear, put it in the preheated oven at 160 degrees for about 12 minutes until the surface is golden brown

10. After baking, move the cake to the grill, tear off the oily paper on all sides, let it cool for a while, put a piece of oily paper larger than the cake body on the surface of the cake, and turn the cake over (that is, the colored side of the cake is up)

11. Spread a layer of blueberry sauce on the body of the cake, leaving 1cm around without smearing

12. Use a knife to obliquely cut off a piece of cake at one end of the cake body to facilitate rolling and bonding

13. Peel and cut fresh mango into granules

14. Place the mango cubes on the cake coated with blueberry sauce, put a rolling pin under the oil paper, slowly roll up and wrap the cake body, refrigerate for 30-40 minutes, after the cake roll is shaped, cut the head and tail neatly to complete

Tips:

A: Fresh mango is used to make the filling of the cake. Try to choose the sweet and sour taste to taste.



B: Pay attention to the mixing method when sifting the flour in. Stir gently from bottom to top to fully absorb the flour into the batter. Sift in three times



C: The egg-separated sponge cake with butter is full of milky flavor. If there is no butter, it can be replaced with tasteless cooking oil.



D: This is the first time I tried this method. It feels more troublesome than the chiffon cake, but because of the addition of butter, milk is omitted and the aroma is not reduced.



E: Add jam according to personal preference