Blueberry Pumpkin Cake Rolls

Blueberry Pumpkin Cake Rolls
I’m dizzy and the recipe states that there are 9 steps in this recipe, it’s unclear I can only see the text description if I want to improve it??
Main ingredients
  • 4 egg whites
  • 50g cooked pumpkin puree
  • 50g corn oil
  • 80g low-gluten flour
  • 50g sugar
  • 140g blueberry jam
  • 4 egg yolks
  • Water 50g

Step 1 of Blueberry Pumpkin Cake Roll1.Add 20 grams of corn oil and water to the egg yolk and stir until the egg yolk is light in color

Step 2 of Blueberry Pumpkin Cake Roll2.Add 50 grams of cooked pumpkin puree and mix well

Blueberry Pumpkin Cake Roll Step 33.Sift in 80 grams of low flour and mix well to form a pumpkin yolk paste

Step 4 of Blueberry Pumpkin Cake Roll4.Add 30 grams of white sugar to egg whites and beat until stiff

Step 5 of the blueberry pumpkin cake roll5.Take one third of the egg whites into the egg yolk pumpkin paste and mix well, then add the egg yolks Pour the pumpkin paste into the remaining egg whites and mix well

Step 6 of Blueberry Pumpkin Cake Roll6.Take a baking tray and line it with greased paper.Pour the cake batter into the baking tray and smooth it with a spatula.Preheat the oven to 180 degrees

Step 7 of Blueberry Pumpkin Cake Roll7.Bake the middle layer of the hot oven at 180 degrees for 15 minutes, and then turn the cake upside down.Tear off the greased paper while it is still hot, and turn the cake surface over.

Step 8 of Blueberry Pumpkin Cake Roll8.Spread blueberry jam

Step 9 of Blueberry Pumpkin Cake Roll9.Roll it with oil paper into a candy shape and fix it for 10 minutes, then cut into pieces Edible

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