Cranberry cake roll
Step 1 . Soak cranberries in boiling water for 30 minutes, then wash them with boiling water for several times, drain and cut them into pieces for standby.
Step 2 . Add 10 grams of sugar to the egg yolk, stir with egg extract until it is saccharified, add milk and stir well, add oil and stir well, sift in low powder, cut and mix with a scraper until there is no dry powder for standby.
Step 3 . Add white vinegar to the egg white and beat it with an electric egg beater at low speed until it is coarse. Add 1/3 sugar (40 grams of sugar plus 1 gram of salt), and beat it until it is fine.
Step 4 . Add 1/3 sugar, beat until there is a grain, add 1/3 sugar, add starch and beat until hard foaming.
Step 5 . Take 1/3 protein cream and egg yolk paste, cut and mix well, then pour all into protein cream, cut and mix well.
Step 6 . Mix cranberries with a little low flour and pour into the cake paste to mix slightly.
Step 7 . Then pour into the Golden Square baking tray (28cm without oil paper), shake out the bubbles, and put it into the preheated oven, 160 degrees middle layer for 35 minutes.
Step 8 . Take it out and buckle it upside down on the grid, cover it with oil paper, warm it, turn it over and apply salad dressing, roll it up and let it cool and set it, and then cut it into pieces.
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