I always feel that the cake I made is delicious. Especially the refrigerated cake is best to eat, soft and fragrant, with a blueberry sauce and a hint of coolness. It feels so good.
Egg yolk and protein separation. Add yolk to fresh milk, vegetable oil, 10 grams of fine sugar, and a few drops of vanilla. Use the egg beater to break up without sending the egg yolk.
The low-gluten powder is sieved into the beaten egg yolk solution, and gently mixed with a squeegee to make a yolk paste.
Add a few drops of white vinegar to the protein, add 20 grams of sugar in three portions, and hit a long hook.
Fill 1/3 of the protein into the egg yolk paste and gently mix it with a squeegee. After mixing evenly, pour all the egg yolk paste into the protein-filled pot and mix well with the same method until the protein and egg yolk paste are thoroughly mixed and the cake paste is ready.
Pour into the baking sheet of the oiled paper and gently remove the large bubbles.
Place it in the middle of a preheated oven at 180 degrees and bake for about 18-20 minutes.
The baked cake pieces are taken out together with the tarpaulin and placed on the drying net.
Cover the tarpaulin with a slightly cooler surface, turn over, and uncover the tarpaulin under the cake.
After the basic cool, use a knife to gently stroke a few knives across the surface of the cake. Roll a layer of blueberry jam on the cake and roll the cake.
Wrap the cake roll with tarpaulin and put it in the refrigerator for 20 minutes.
Remove the slices and store them in cold storage.