How to make blueberry cake roll

Food is the most important thing for people, so a healthy body is of course inseparable from nutritious and delicious food. Chinese food pays attention to color, aroma and taste. If you want to eat delicious food, good cooking skills are of course indispensable. Today I will introduce the method of blueberry stuffed cake roll to friends who like cooking!

1. Separate the egg yolk and egg white. The egg white should be separated in an oil-free and water-free container.

2. Add milk, sugar, oil and a little rum (optional) to the egg yolks and stir evenly with a spatula.

3. Stir the egg yolk liquid.

4. Sift the low flour into the egg yolk liquid. I added a little mung bean flour when I made it, and the effect was also good, but the total amount of the two flours should not exceed 100g.

5. Stir evenly, do not stir in circles.

6. Preheat the oven to 150 degrees for 5 minutes before beating the egg whites. I think egg whites whip better without sugar.

7. Beat until the egg white stops dripping when the beater is lifted.

8. Pour one third of the egg white into the egg yolk, stir evenly, then pour the entire egg yolk into the egg white and continue stirring. You need to be quick at this time, as the bubbles in the egg white will disappear over time. After mixing, pour into a baking tray lined with greaseproof paper, sprinkle with raisins, and shake vigorously twice.

9. Bake in the middle layer of the oven at 150 degrees for 20 minutes. Let it cool until warm. Spread blueberry jam on it. Wrap the cake with wax paper and roll it up from one end. Put it in the refrigerator or at room temperature to cool.

Seeing this, don’t be scared by the method of making blueberry filling cake roll described above. Although the process is a bit longer, it is very coherent when actually done. So just do it while it is still fresh in your memory.