Blueberry Pumpkin Cake Rolls

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

2.Add 50 grams of cooked pumpkin puree and mix well

3.Sift in 80 grams of low flour and mix well to form a pumpkin yolk paste

4.Add 30 grams of white sugar to egg whites and beat until stiff

5.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

6.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

7.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.

8.Spread blueberry jam

9.Roll it with oil paper into a candy shape and fix it for 10 minutes, then cut into pieces Edible