Blueberry cream roll
After buying a few boxes of blueberries, the extra ones will be boiled into jam and made into delicious blueberry cake rolls, which are very popular with all the family. The child took it and gave it to the classmates in the community. The classmates' mothers liked it very much and wanted to come to me to place an order. Today, I want to share the practice. Those who like dessert must try it~
Step 1 . Cut the blueberries in half, marinate them with fine granulated sugar for half an hour, boil them slowly over a low heat until thick, pour in lemon juice and boil them for another half a minute to get out of the pot. You can put them into a clean glass jar and eat them as you like.
Step 2 . Mix the corn oil and milk well, sift the low gluten flour and bamboo charcoal powder into the milk liquid and mix well. Separate the egg yolk from the egg and put it into the batter and mix well.
Step 3 . Fine granulated sugar is added into the protein twice to beat, and the final state is that there is a short hook. Put 1/3 into the egg yolk paste and mix well.
Step 4 . Put it back into the original protein cream and mix well. Don't stir in circles. It's easy to defoaming.
Step 5 . Put a silicone pad on the gold plate, pour the batter into the silicone pad, flatten it and shake out bubbles.
Step 6 . Preheat the oven at 150 degrees above and below the fire, put the cake paste into the middle and lower layers of the oven and bake it for 30 minutes, and then remove the mold after reaching the hand temperature.
Step 7 . After demoulding, face up, cut off the tail obliquely, add light cream and fine granulated sugar to beat to 80%, pour in blueberry jam, mix well at low speed, beat hard, apply it on the cake body, and roll it up with a rolling pin.
Step 8 . Finished products.
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