Blueberry Chiffon Roll

Blueberry Chiffon Roll

Overview

How to cook Blueberry Chiffon Roll at home

Tags

Ingredients

Steps

  1. Raw materials

    Blueberry Chiffon Roll step 1

  2. Separate the egg whites and yolks into a water-free and oil-free container

    Blueberry Chiffon Roll step 2

  3. Add 30 grams of sugar to the egg yolks and stir evenly

    Blueberry Chiffon Roll step 3

  4. Add oil and stir until thickened

    Blueberry Chiffon Roll step 4

  5. Add milk and mix well

    Blueberry Chiffon Roll step 5

  6. Finally, sift in the flour

    Blueberry Chiffon Roll step 6

  7. Stir into a lump-free paste and set aside

    Blueberry Chiffon Roll step 7

  8. Add a few drops of lemon juice to the egg whites, beat with a whisk, add 60 grams of sugar in batches

    Blueberry Chiffon Roll step 8

  9. Beat until stiff foam

    Blueberry Chiffon Roll step 9

  10. Take one-third of the egg white and add it to the egg yolk paste, cut it up and down and mix evenly

    Blueberry Chiffon Roll step 10

  11. Pour the mixed batter into the remaining egg whites, then quickly cut up and down and mix well

    Blueberry Chiffon Roll step 11

  12. Pour into a baking tray lined with greaseproof paper, preheat the oven to 180 degrees, and set the middle layer for about 20 minutes

    Blueberry Chiffon Roll step 12

  13. Take it out and place it on a drying rack, tear off the parchment paper and let it cool

    Blueberry Chiffon Roll step 13

  14. After cooling, put it back on the parchment paper and apply a layer of blueberry jam

    Blueberry Chiffon Roll step 14

  15. Roll up from one side and set it into shape

    Blueberry Chiffon Roll step 15

  16. Cut into pieces and enjoy

    Blueberry Chiffon Roll step 16