Low gluten flour 80g Eggs (65 grams or more) 4
Milk 65g Fine sugar (can be increased or decreased) 80g
Salad oil or corn oil 50g Cocoa powder 3 grams
How to make Chibawen blueberry sweet core cake roll Chiba blueberry sweet core cake roll (with successful rolling method) recipe illustration 1

Step 1

The first step is to separate the eggs. Do not add a little yolk to the egg whites. If the eggs have not been refrigerated, you can put the egg whites in the refrigerator for a few minutes to improve the stability of the protein. Chiba Blueberry Sweet Core Cake Roll (with successful rolling method) ) Illustration of how to do it 2

Step 2

Mix milk and oil and beat until oil-free star shape Chiba Blueberry Sweet Core Cake Roll (with successful rolling method) ) Illustration of how to do it 3

Step 3

Add egg yolk and beat evenlyChiba Blueberry Sweet Core Cake Roll (with successful rolling method) ) Illustration of how to do it 4

Step 4

Sift in low flour Chiba Blueberry Sweet Core Cake Roll (with successful rolling method) ) Illustration of how to do it 5

Step 5

Beat the egg yolk paste with your hands horizontally until it becomes fluid. Chiba Blueberry Sweet Core Cake Roll (with successful rolling method) ) Illustration of how to do it 6

Step 6

Take the egg whites out of the refrigerator, add a few drops of lemon juice (to remove the egg smell) and beat with a whisk until foamy, add one-third of the fine sugar. Chiba Blueberry Sweet Core Cake Roll (with successful rolling method) ) Illustration of how to do it 7

Step 7

When the egg liquid is thick, add the second 1/3 sugar Chiba Blueberry Sweet Core Cake Roll (with successful rolling method) ) Illustration of how to do it 8

Step 8

Continue to beat until the egg whites appear to have lines, add the last one-third of the sugar, and continue beating the egg whites at a low speed.Chiba Blueberry Sweet Core Cake Roll (with successful rolling method) ) Illustration of how to do it 9

Step 9

Lift the egg beater and pull out the long curved tip of the egg beater head. At this time, the egg whites have reached the point where they are wet and foamy, which is the state required for the cake roll. Do not beat it again, as it will easily crack the roll. Chiba Blueberry Sweet Core Cake Roll (with successful rolling method) ) Illustration of how to do it 10

Step 10

Take one-third of the egg whites into the egg yolk batter bowl, and mix evenly using stir-frying techniques. Chiba Blueberry Sweet Core Cake Roll (with successful rolling method) ) Illustration of how to do it 11

Step 11

Pour the mixed cake batter back into the protein bowl, and use the same mixing technique to mix the cake batter evenly Chiba Blueberry Sweet Core Cake Roll (with successful rolling method) ) Illustration of how to do it 12

Step 12

Use a small spoon to distribute a little bit of the cake batter (a little is enough) Chiba Blueberry Sweet Core Cake Roll (with successful rolling method) ) Illustration of how to do it 13

Step 13

Line a baking pan with parchment paper, pour the mixed cake batter into the baking pan, smooth it out, and shake it a few times until it becomes smooth. Chibawen Blueberry Sweet Core Cake Roll (with successful rolling method) Recipe 14

Step 14

Sift the separated cake batter into the cocoa powder and mix well with a small spoon. Put it into a disposable piping bag and cut a small opening. Chiba Blueberry Sweet Core Cake Roll (with successful rolling method) ) Illustration of how to do it 15

Step 15

Extrude cocoa strips of the same width vertically, use a toothpick to draw across from left to right, and then slide over from right to left, repeating this to draw lines of the same width. Chiba Blueberry Sweet Core Cake Roll (with successful rolling method) ) Illustration of how to do it 16

Step 16

Preheat the oven for 15 minutes in advance, put the baking pan into the middle of the oven, heat up and down to 170 degrees, and bake for about 25 minutes. The specific time and temperature will depend on the oven temperature, so keep an eye on it. Chiba Blueberry Sweet Core Cake Roll (with successful rolling method) ) Illustration of how to do it 17

Step 17

After baking, place it aside to ensure that the skin is dry and cool (this is the most critical step and a must-have condition for the success of making Chiba cake rolls) Chiba Blueberry Sweet Core Cake Roll (with successful rolling method) ) Illustration of how to do it 18

Step 18

Cover the chopping board with plastic wrap. Use a roll of plastic wrap to reduce the sticking of the skin. With the textured side facing the plastic wrap, apply blueberry jam and use a rolling pin to roll up the head of the plastic wrap.Chiba Blueberry Sweet Core Cake Roll (with successful rolling method) ) Illustration of how to do it 19

Step 19

Press the cake with your left hand to roll it up, and use the rolling pin with your right hand to roll up the cake. Chiba Blueberry Sweet Core Cake Roll (with successful rolling method) ) Illustration of how to do it 20

Step 20

Roll up, wrap and refrigerate for ten minutes to set, cut with a cake cutter and enjoy Chibawen blueberry sweet core cake roll cooking tips

My recipe is for a 28*28 square baking pan. You can increase or decrease the amount according to the size and width of your baking pan. The cake should not be baked too thick. If it is too thick, the roll will easily crack. There is also baking time. The temperature depends on the temperature of your own oven. If it is not cooked enough, the cake will shrink. If the cake is baked for too long, it will dry out and crack. Therefore, baking is also very important. The heat must be just right. The baked cake must be cooled on the outside and dry to the touch and not sticky before you can roll it, otherwiseIt will stick to the skin, causing the Qianye paper to fail.