I haven't baked a cake roll since I bought a new oven, so tonight I'm going to try baking a thousand-leaf cake roll with homemade blueberry jam, which tastes really good.

WHAT YOU NEED

Ingredients

80 grams of low-fat flour
50 grams of corn oil
50 grams of pure milk
Four eggs.
50 grams of refined sugar (added protein)
20 grams of refined sugar (with egg yolk)
3 drops of white vinegar or lemon juice
3 grams of cocoa powder
Blueberry sauce in moderation and moderation

How TO MADE Thousand leaf cake rolls

Steps 1 to 4

1. Low-fat flour is filtered, protein and egg yolk are separated in two clean, oil-free, water-free basins.

2. Add pure milk to corn oil and stir until emulsified with a hand-held egg beater

3. Add fine sugar to the egg yolk and stir until the sugar powder melts in a manual egg beater

4. Add to the emulsified corn oil and pure milk stir evenly

Steps 5 to 8

5. Add sifted low starch flour and mix in a Z-shape with a manual egg beater to a smooth, grain-free state

6. White vinegar is added to the protein, and one-third fine sugar is added when the egg is cooked in an electric blender.

7. Add one-third of the fine sugar when it reaches a fine state, add the remaining fine sugar when it reaches a pattern, and continue until it reaches a moist foam of 8.9%.

8. Use a knife to scrape one-third of the protein cream into the egg yolk, turn it up from the bottom of the bowl with the scraper, mix it evenly by slicing and stirring, and then pour the whole of the mixed egg yolk into the protein cream

Steps 9 to 12

9. Mix gently from the bottom of the bowl to the top with a scraper and stir evenly quickly (do not stir in circles to prevent a lot of protein from evaporating and the dough from sticking out) take a spoonful of the mixed cake with a scraper and add it to a small bowl of cocoa powder, mix evenly, put it in a disposable flower bag, cut a small bite with scissors

10. Pour the cake paste into a non-sticky baking tray, scrape it gently with a scraper, shake the baking tray on the table for a while, shake the bubbles in the cake paste out (then preheat the oven 180 degrees) with a bag of cocoa paste and squeeze a uniform horizontal line on the surface of the cake paste, then draw a vertical line evenly with a toothpick or chopstick, one line in the right direction, one line in the wrong direction, and then draw the entire line (hahaha, first drawing, too hard to see)

11. The pan is placed in a preheated oven, the middle layer is baked at 180 degrees for 20 minutes until the surface is colored, then it is cooked without turning it upside down and dried.

12. Take a sheet of oil paper, wrap the dried cake patterns upside down on the oil paper (this step ensures that the cake skin patterns are dry, otherwise the oil paper will stick to the skin patterns) apply a thin layer of blueberries, roll the cake, wrap the oil paper, seal both sides, put in the refrigerator and refrigerate for 15 minutes

Steps 13 to 16

13. When eating, remove the oil paper, cut off the uneven parts on both sides, and the slices are ready to eat.

Handy cooking tips

　　The oven must be preheated when used.Preheating is to allow the food to reach the desired temperature before it is placed in the oven.If it is not preheated, put the food directly into the oven, at this time the heating tube is fully heated, the food will face problems such as uneven moisture loss, the surface is easy to roast, affecting the taste, generally preheating for 5 to 10 minutes; each oven temperature is different, you can adjust the temperature according to your own oven; the protein is sent between moisture and dry foam, so the baked cake is not easy to crack