Strawberry Blueberry Cake Roll

Name: Strawberry Blueberry Cake Roll
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 40g Low-gluten flour; 100g Light cream; 2 pcs egg; 6 Strawberry; Some blueberry; 25g Corn oil; 35g milk; 40g Caster sugar; A few drops White vinegar

by Autumn is a fairy tale

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Fortunately, I was selected as the trialer of Zhongchen Electric Oven LO-15L, thanks to Gourmet Jie and Zhongchen Company. I can’t wait to start my trial trip when I get the baby. First, let's take a roll that has been made the most smoothly recently. It's really unexpected. I didn't expect such a mini oven to make beautiful rolls. Baking cake rolls most test whether the temperature of the oven is balanced. For an oven of this capacity, the coloring is very good. It is estimated that I only used the heat to bake in the last tens of seconds, resulting in a little uneven coloring. Hard work! Although the skin of the roll is slightly darker in some places, the taste of the roll is very good~~ delicate and soft, super delicious!

Ingredients

Strawberry Blueberry Cake Roll

1. Adjust the new oven to the highest temperature and burn it in the air for 20 minutes to remove the peculiar smell, it is necessary

2. Oil, milk, 5 grams of sugar, whipped and mixed

3. Sift in low powder, stir with spatula until there are no dry powder particles

4. Pack the egg whites in anhydrous and oil-free trays, separate the egg yolks with a spoon

5. Add the egg yolks to the batter twice

6. The prepared egg yolk paste is smooth and viscous with good fluidity

7. Add a few drops of white vinegar to the egg whites and add the remaining 25 grams of sugar at a time

8. The electric egg beater is sent at the highest speed until the big and thick bubbles first, then the small bubbles begin to appear lines.

9. Then turn to medium speed until wet foaming

10. Preheat the oven at 140 degrees for 5 minutes

11. Spoon half of the meringue into the egg yolk paste and mix up and down evenly

12. Then pour it back into the meringue dish and turn it all up and down evenly

13. The mixed cake batter is about 30 cm high from the baking pan, and pour it into the built-in baking pan covered with greased paper

14. Use a scraper to flatten the surface

15. Bake for 15 minutes in the middle layer 135 of the oven

16. Turn to 145 and bake for 5 minutes

17. Finally, if you feel that the color on the surface is not golden enough, just turn on the heat and roast for a while. During this period, you can’t walk away. You must stare at it. If you don’t pay attention to it at any time, it will be easy to burn.

18. After baking, fan the cake to the grill and tear off the oil paper on the sides to let cool

19. 100 grams of evaporated milk plus 10 grams to send until it does not flow, lift the whisk to stand up steadily

20. Wash the fruit

21. The cakes that are left to cool in turn tear open the greased paper

22. Spread cream on the side of the torn oil paper, thicken the side with the fruit, and thinner at the end. Then put in the fruit, and put a layer of cream on the fruit

23. Lift the oil paper and roll the cake with the oil paper

24. Roll the cake, wrap it in greased paper, and put it in a fresh-keeping bag, put it in the refrigerator for one hour to set the shape, then take it out and cut it for consumption