How to make raisin blueberry chiffon rolls

Many of us want to learn how to cook, but we don’t know how to learn. The editor here introduces to you the learning methods and experiences. In fact, you must first start to cook a dish. Here is the method of making raisin blueberry chiffon rolls. Try to make it yourself first.

1.12121 ingredients, sift the flour twice first, so that the cake will be softer.

2.21212 Materials

3. Separate the egg yolk and egg white, making sure they are not contaminated by oil or water.

4. Put milk and oil together and stir with a hand whisk until the oil and water are mixed. (You can add a little bit of salt to highlight the sweetness) Add some powdered sugar and mix well.

5.1 Sift in the low flour, preferably two or three times. Blend until there are no lumps.

6.2 Pour the egg yolks into the oil and milk one by one and stir evenly.

7. Beat the egg whites with an electric whisk at medium speed until large bubbles appear. Add a few drops of white vinegar and continue beating.

8. When the egg whites become twice as large, add 1 spoon of powdered sugar and beat at medium speed.

9. Beat for about a minute until the egg whites become finer, then add 1 spoonful of powdered sugar and continue beating.

10. When you start to see lines on the egg whites, pour in all the powdered sugar and beat again.

11. Finally, mix until the egg whites hang on the whisk head and do not droop.

12. Add 1/3 of the egg whites to the batter and stir slightly.

13. Pour the mixed batter into the remaining egg whites and mix thoroughly. Be careful not to stir in circles, you can only stir by cutting or stir-frying. Move briskly.

14. Squeeze the soaked raisins and spread them on a baking tray lined with cake paper.

15. Pour the batter in gently and level it. Vibrate vigorously to remove the large bubbles inside. Sprinkle a few raisins on top. Put it in a preheated oven at 200 degrees and bake at 180 degrees on the middle layer for 20 minutes. Adjust to 160 degrees after 0 minutes.

16. Tap the cake lightly until it is not sticky and is elastic. Take it out and cut four sides with a demoulding knife.

17. Turn the cake upside down on a baking rack lined with paper, let it warm, turn it over and spread it with blueberry jam. Roll it up quickly while it's still warm. If the front cracks, it's okay, just keep rolling.

18. After it has been shaped for a while, you can cut it into pieces and place them on display.

19. Personally, I think it tastes better if you refrigerate it.

Whether you are a novice or an old hand at cooking, once you see the specific method of making raisin blueberry chiffon rolls, you will definitely be able to make it on your own. So, put aside your worries and take action now. I believe you will be able to bring "delicious food" out of the pot soon.