Blueberry cheese swiss roll

Ingredient

Method

cake: 3 egg yolks 35ml corn oil 30ml blueberry juice 1/2 tbsp blueberry jam 50g flour 3 egg whites 40g castor sugar cream: 100g cream cheese 20-30g sugar 1tbsp blueberry jam

Preparation: Blueberry jam-->  90g blueberry+40g sugar+10ml lemon juice= 70g blueberry jam Put all the ingredient in a saucepan and cook mixture at low heat. Stir constantly and cook until the blueberries have burst and ozzed out it's juice. Once it thickens, remove from heat and let cool for use later. For prepare blueberry juice, mix 1tsp of blueberry jam and 30-45ml water and sieve if needed. 1. 馅/cream: combine cream cheese,vanilla essence, sugar and mango puree and mix well. Store in fridge for 1 hour. Cake 1 蛋黄搅拌均匀，加入油和blueberry汁拌匀. 3 再加入低粉&blueberry jam拌匀。备用 4 蛋白分三次加入糖打至反扣时不流动/湿性发泡 (拉起時向下彎一小沟) 5 取1/3的蛋白霜加入蛋黄糊里，稍微拌合，再将其倒入剩余的蛋白霜里，混合均匀 6 倒入铺好油纸的烤盘中烤180度，25-30分钟左右即可取出。 7 待凉后，卷入夹馅，冷藏定型后才切。