Blueberry Sandwich Crispy Cake by: Blueberry Food Staff Writer of Pulan Hi-tech

Overview

How to cook Blueberry Sandwich Crispy Cake by: Blueberry Food Staff Writer of Pulan Hi-tech at home

raw materials.
Place the egg whites in the freezer in advance and freeze until there is a thin layer of ice around them and on the surface. Beat the egg whites at high speed. Use the highest setting of the hand-held egg beater, add sugar three times during the beating process, and finally beat until dry.
Beat the egg yolks with sugar until thick, enlarged in volume and lighter in color.
Add 1/3 of the meringue to the egg yolk paste and mix evenly. Take another 1/3 of the meringue and mix quickly, then pour it back into the container with the remaining 1/3 of the meringue. Use a spatula to stir evenly. The egg batter prepared at this time is thick and even. Pour the sifted flour into the egg batter and mix quickly evenly.
Put the mixed batter into a piping bag, cut a suitable opening at the front of the piping bag, and squeeze the batter into a rectangular shape on the baking sheet
Place the baking sheet into the middle rack of a preheated oven at 185 degrees and bake for 12 minutes until the surface is golden brown.
Spread the blueberry jam evenly on the bread slices.
Clip the spread cake slices and cut into pieces.