Two-color Blueberry Jam Cake Roll

Two-color Blueberry Jam Cake Roll

1. Prepare the ingredients first, then weigh the milk, salad oil and 10g white sugar into a clean basin without oil and water. Use chopsticks or a manual whisk to stir until the surface is oil-free, and the white sugar is melted;

2. Add the sieved low-gluten flour to the mixed liquid of milk and salad oil, and mix it evenly with a manual whisk in a zigzag manner. The movement should be light and the speed should be too high during the mixing process to prevent the batter from becoming gluten;

3. Separate the eggs, put the separated egg whites into a clean basin without oil and water, and put the egg yolks into the mixed batter;

4. Continue to use a manual whisk to mix the egg yolk and the batter evenly. At this step, the egg yolk batter is made, and then start to mix two different colors of batter;

5. Divide the prepared egg yolk paste into two equal parts, sift one part into the red yeast rice powder and stir evenly with a spatula;

6. Sift the other part of the matcha powder and stir evenly with a spatula;

7. After the egg yolk paste is made, start to prepare the egg whites. First, add a few drops of white vinegar to the egg whites. You can also use lemon juice when you have lemon juice at home;

8. Start the electric whisk, first beat the egg whites at a low speed until thick bubbles appear, add one-third of the white sugar, continue to beat, and then add the remaining white sugar in 2 times until the egg whites are wet and foamy State, the protein has been slightly beaten, and it is in a state of neutral foaming;

9. Take one-sixth of the egg whites into the red egg yolk paste;

10. Also take one-sixth of the egg whites into the green egg yolk paste;

11. Use a spatula to mix or cut the red egg yolk paste evenly;

12. Mix the green egg yolk paste evenly with a spatula by turning or cutting and mixing;

13. Divide the remaining egg whites in half and add half to the red cake batter;

14. Add the remaining half to the green cake batter;

15. Continue to use the method of turning or cutting to mix the red cake batter evenly;

16. Continue to use the method of turning or cutting to mix the green cake batter evenly;

17. After the cake batter is mixed, take 2 large piping bags and put them into the cake batter of two colors respectively, and cut a hole at the bottom of the piping bag after installation. The size of the opening should be moderate. If it is too small, it is not convenient to squeeze out the cake batter. As a result of protein defoaming, it is too large to squeeze out beautiful lines. In this operation, if the opening is cut too large, the squeezed out pattern will not be beautiful;

18. The 28cm*28cm golden baking pan is lined with oil paper or tarp in advance, and then the two cake batters of different colors are alternately squeezed into the baking pan. Put oil cloth or oil paper on the baking tray to facilitate demoulding;

19. You can preheat the oven in advance when whisking the egg whites. After the oven is preheated, pick up the baking tray and shake it a few times to expel the large bubbles, then put it in the oven and bake at 160 degrees for 20 minutes;

20. Feel free to pay attention to the coloring of the cake rolls in the oven about 5 minutes before baking, and adjust the temperature and baking time appropriately according to the color of the surface. The picture below is 3 minutes from the oven, and the coloring state is perfect;

21. After baking, take out the baking tray, lift the baking tray and shake it twice;

22. Buckle upside down on the grilling net lined with greased paper, then gently tear off the greased cloth on top, cover it with greased cloth and let it stay warm;

23. After the cake roll is allowed to cool, turn it over, cut a 45-degree slope with a knife at the end, and then pour the prepared blueberry sauce on top;

24. Smooth the blueberry jam evenly with a spatula;

25. Roll the cake up with the help of a rolling pin.

Tips:

1. The egg whites used to make the cake rolls are generally simmered until they are foamed, and they are easy to crack during the process of baking.
2. The baking time and temperature are adjusted according to the conditions of the oven.
3. Don't wait until the cake is completely cold before rolling the cake. It is better to roll it when it is warm.
4. Put the rolled cake in the refrigerator and refrigerate it before eating it tastes better.