Chinese Food
Qianyewen blueberry sweet cake roll (with success roll method)
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Cooking ingredients
Cooking Steps
Step1:The first step is to divide the eggs. You can't put a little yolk in the protein. If you don't have the frozen eggs, you can refrigerate them for a few minutes. This can improve the stability of the protei
Step2:Whisk the milk and oil until there is no oil sta
Step3:Add yolk. Beat wel
Step4:Sift in low powde
Step5:Mix the yolk evenly by hand to make it flo
Step6:Take the protein out of the refrigerator, add a few drops of lemon juice (to remove the egg smell), beat it with an egg beater until it looks like a bubble, and add a third of the sugar
Step7:Thick egg with the second third suga
Step8:Continue to beat until there is a grain of protein and the last third of sugar. The eggbeater will continue to beat at a lower speed
Step9:Lift the eggbeater. Pull out the long curved point of the head of the eggbeater. At this time, the protein has reached the state of wet foaming, i.e. nine distribution. The cake roll needs to be in. Never beat it again. It is easy to crack after beating.
Step10:Take one third of the egg white and put it into the egg yolk paste basin. Stir it up and mix it evenly
Step11:Pour the mixed cake batter back into the albumen basin. Mix the cake batter with the same mixing method
Step12:Use a small spoon to separate a little cake and paste it out (a little is enough
Step13:Spread the greased paper on the baking tray. Pour the mixed cake paste into the baking tray and smooth it. Shake it several times until it is smooth
Step14:Sift the separated cake paste into cocoa powder and mix with a small spoon. Put it into a disposable flower mounting bag. Cut a small mouth
Step15:Extrude cocoa color bar of the same width vertically. Use toothpick to draw it horizontally from left to right, and then slide it from right to left. Draw the same width pattern repeatedly
Step16:Preheat the oven for 15 minutes in advance. Put the baking basin into the middle of the oven. Heat up and down for 170 degrees. Bake for 25 minutes. The specific time and temperature should be the oven temperature. Observe more
Step17:After baking, put it on the surface to make sure it's dry and cool (this is the most critical step for the success of making Chiba Wen cake roll. Necessary conditions
Step18:Spread the plastic film on the board. Use the plastic film roll to reduce the phenomenon of peeling off. Face the plastic film with lines. Apply blueberry jam. Roll up the head of the plastic film with a rolling pin
Step19:Press the cake with your left hand and roll it up with the help of the rolling pin with your right han
Step20:Roll it up, wrap it up, refrigerate it for ten minutes, shape it. Cut it with a cake knife and enjoy i
Cooking tips:My recipe is the amount of 28 * 28 square baking plate. Increase or decrease the amount according to the size of your own baking plate. The cake body can't be baked too thick. If it's too thick, the roll is easy to crack. The baking time and temperature depend on the temperature of your oven. If it's not cooked, the cake will shrink. If it's baked too long, the cake will also crack when it's dried. So baking is very important. The fire should be just right. The baked cake must be cool on the skin. It can be rolled only when the hand is dry and not sticky. Otherwise, it will stick to the skin, leading to the failure of Chiba Wen. There are skills in making delicious dishes.
