Cooking Steps

1. 

   Step1:Mix 5 yolks with 30g suga

2. 

   Step2:Add 40g corn oil and mix well. Add 40g milk and mix well

3. 

   Step3:Sift in 85g low flour and mix wel

4. 

   Step4:Add 60g sugar into 5 proteins for 3 times and beat until it is wet foaming (the hook as shown in the figure is OK

5. 

   Step5:1 / 3 of the protein paste into the egg yolk paste and mix wel

6. 

   Step6:Mix all the yolk batter into the rest of the batte

7. 

   Step7:Pour the egg paste into the baking tray covered with oil paper. Shake out the bubbles. Heat up and down the oven. Middle layer. 170 °. 10 minute

8. 

   Step8:Turn it upside down to cool it after bakin

9. 

   Step9:Turn over and spread blueberry sauce after coolin

10. 

    Step10:Place the rolling pin under the oiled paper. Lift the rolling pin and press the cake roll forward. When rolling, press it tightly

11. 

    Step11:Roll it up and refrigerate it for 20 minutes, then take it ou

12. 

    Step12:Cut off the irregular part on both sides of the cake roll. Coat the surface with jam and wrap it with coconu

13. 

    Step13:Coconut jam cake rol

14. 

    Step14:Coconut jam cake rol