Blueberry Qifeng Cake Roll surreal

Published Jun 25, 2021 at 14:48pm ET

Food Material List

1 Egg Four (about 250g)
2 Low-gluten flour 85g
3 Salad oil (tasteless vegetable oil) 40g
4 Pure milk 40g
5 Fine granulated sugar (added protein) 50g
6 Fine sugar (add egg yolk) 20g
7 Jam Appropriate amount

Operational steps

1 Baking is really more fun and more addictive. Its getting cold. When the oven opens in the kitchen, it gives people a warm feeling. Wow, O () Oha.~
2 Protein yolk separation, protein pot to ensure no oil and water, the best use of stainless steel pot
3 Beat the egg whites into the shape of a fish eye blister with an egg beater
4 Add 1/3 of fine granulated sugar (that is, one third of 50 grams of fine granulated sugar)
5 Keep stirring until the protein becomes thicker and thicker.
6 Add 1/3 sugar.
7 Continue beating until the protein is thicker and there are lines on the surface.
8 Add the remaining 1/3 sugar. (If too much sugar is added at one time, it will interfere with the foaming of protein, so when beating protein, it is usually used to add sugar in stages.
9 Continue beating for a while. When the egg beater is lifted, the protein can pull out the curved sharp corners, indicating that it has reached the degree of wet foaming. This time its Qifeng Cake Roll, whipped to that extent. (But if you make a regular Qifeng cake, you need to continue beating until it is dry and foaming.) Refrigerate the beaten protein and start making yolk paste.
10 Add 4 yolks to 20 grams of granulated sugar and beat them lightly with an egg beater. Dont beat the yolk
11 Add 40 grams of salad oil in turn
12 40 grams of milk, stir well
13 Add the sifted flour.
14 Stir gently with a rubber scraper and mix evenly. Do not stir excessively to avoid flour gluten (flour if gluten, may make the cake taste too tough, affecting the cake taste of the soft) The picture is made of yolk paste.
15 Place 1/3 of the protein in the yolk paste. Stir gently with a rubber scraper (from bottom to top, dont stir in circles to avoid protein defoaming)
16 After mixing evenly, pour the yolk paste into the bowl containing the protein.
17 Stir well in the same way until the egg white and yolk paste are fully mixed. The cake paste should be evenly light yellow after mixing.
18 Pour the cake paste into an 8-inch baking tray with grease paper (I use the Changdi CK-25B baking tray, this formula is exactly the amount of a plate of CK-25B baking tray) and smooth the batter as far as possible. Hold the baking tray by hand, shake it twice forcefully, and let the bubbles inside the cake paste run out.
19 Put the tray in the preheated oven and bake at 175 degrees for about 15 minutes.
20 Bake until golden brown. Remove the mould and tear the surrounding cake paper while it is hot.
21 When the cake is slightly cooled, peel the oil paper off the whole cake and then re-lay the cake on the oil paper. (Dont wait until the cake is completely cooled before tearing, otherwise the cake may be stained with oil paper and not easy to tear off.)
22 Then wait until the cake cools and coat it with jam (my blueberry jam)
23 Roll the cake up (sketch) and wrap it up with oil paper. Roll the rolled cake in the refrigerator for more than 15 minutes to set the cake roll. Then you can tear the grease paper and slice it.
24 Fine, soft and incomparable blueberry cheeseburger cake roll is ready, thick! Delicious so simple love is you!

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