The "last Resort" First Attempt-----blueberry Cake Roll
1.
Weigh all the ingredients.
2.
Separate egg yolk and protein, add 30 grams of fine sugar to the yolk.
3.
Stir evenly with a manual whisk.
4.
Add milk and stir well.
5.
Then add corn oil and stir well.
6.
Sift in low powder.
7.
Stir evenly in irregular directions to form an egg yolk paste.
8.
Squeeze 5 or 6 drops of lemon juice into the egg whites, stir with an electric whisk until foaming, and add 20 grams of sugar.
9.
Stir until thick silk, add 20 grams of sugar for the second time.
10.
Continue to stir until wet foaming (turn off the whisk at this time, lift up, the egg white will appear softer sharp corners), add 20 grams of sugar for the third time.
11.
Stir it to form a dry foam. At this time, lift the whisk, and the egg whites will appear with sharp sharp corners.
12.
Add 1/3 of the whipped egg whites to the egg yolk paste.
13.
Use a rubber spatula to mix up and down evenly in irregular directions.
14.
Then pour the mixed egg yolk paste into the remaining 2/3 of the egg white paste.
15.
Continue to follow irregular directions and stir evenly by turning up and down.
16.
Pour the mixed cake batter into a baking tray lined with greased paper, smooth it with a rubber spatula, pick up the baking tray, and shake the big bubbles.
17.
Put it in the preheated oven at 180 degrees for about 25 minutes. (My baking temperature is always low, and I have to use my own ones)
18.
The baked cake rolls, take them out and buckle them upside down on the drying rack immediately, and tear off the greased paper while it is hot.
19.
Continue to cover with a clean greased paper.
20.
When the cake is warm, turn it over, put the oil paper underneath, and spread a layer of Daxi Blueberry Sauce on the cake.
21.
Roll it up and put it in the refrigerator for 1 to 2 hours to set.