#the 4th Baking Contest and is Love to Eat Festival# Blueberry Cake Roll
1.
Weigh the ingredients for later use.
2.
Separate egg white and egg yolk in a water- and oil-free basin. Make the egg yolk paste first, add fine sugar to the egg yolk and stir evenly.
3.
Then add milk and stir well.
4.
Add corn oil and beat to emulsify the water and oil.
5.
Sift in the low-gluten flour and stir. Be sure not to stir in a circular motion, lest the batter becomes gluten and the cake body in the back will collapse. Just stir until there is no dry powder in the batter.
6.
Very delicate.
7.
Whisk the egg whites and lemon juice at low speed with a whisk.
8.
Add one third of the sugar when the fish eyes are soaked and continue to beat.
9.
When the thick bubble disappears and the bubble is slightly fine, add the remaining half of the sugar and continue to beat.
10.
When the egg whites are slightly fine, add the last sugar and beat.
11.
When the egg white is fine and creamy, lift the whisk to stop whipping.
12.
Take one-third of the egg whites into the egg yolk paste and stir evenly.
13.
Then add the mixed batter to the egg white batter and stir. Don't stir in a circular motion, but stir up and down, gently and quickly.
14.
The batter is very delicate and smooth. At this time, the oven is preheated at 170 degrees for 5 minutes.
15.
Spread baking paper on the baking tray, pour the batter, shake out large bubbles, the surface of the batter is very smooth and smooth.
16.
The upper and lower pipes in the middle of the oven are 170 degrees for 20 minutes. When the time is up, pat the epidermis slightly hard and flick, or use a bamboo stick to pull it in and out, and it is ready to bake without getting wet.
17.
Spread a layer of greased paper on the baking net, take the cake body out of the baking tray and let it dry on the net.
18.
Gently tear open the baking paper to let the cake body dissipate. Then cover with baking paper to prevent the cake from drying out.
19.
Spread blueberry jam when the cake is slightly warm.
20.
Then it can be rolled up. When rolling up, you can use a rolling pin or a thinner plastic wrap tube to press the rolled up head and then continue to roll up and tighten. After being rolled up, place in the refrigerator to cool and let it shape.
21.
Cut off both ends with a serrated knife, then cut into a suitable size, and you can enjoy it on a plate.
