Ingredients

Low Gluten Flour 100g

Low Sugar Shufflepuff Blueberry Jam

Salad Oil 55g

Water 95g

Eggs 4

Sugar 20+35g

White Vinegar A few drops

Shufflepuff Blueberry Jam cake roll practice

1, separate the egg white and egg yolks, egg white into a container without oil and water

2, egg yolks with 20 grams of sugar to beat well, add oil and water to beat well

3, sifted into the flour, mix well, set aside

4, egg white with a few drops of vinegar, in three parts, add 35 grams of sugar, beat until there is a small tip of the near-dry foaming state

5, divided into Add the egg whites to the egg yolk mixture in three batches, mix well, and pour into a baking tray lined with parchment paper, smoothing out

6. Preheat the oven to 180 degrees Celsius, and leave it on the middle for 25 minutes, then gently slice the front of the long side of the end of the cake with a couple of knives

7. Spread the blueberry jam on the top, roll it up, and refrigerate for more than 15 minutes to set, then cut into slices

Tips

Cookie rolls should be rolled up when they are still warm, so you can use the help of a rolling machine when rolling them up. Rolled with the help of a rolling pin, padded paper behind the paper rolled on the rolling pin, rolled in their own direction, while the pressure to the opposite direction of the cake roll, so that the force will be more uniform, the cake slice will be very obedient to become a complete roll, there is no crack oh!