Cranberry cheese roll

Cranberry cheese roll

Introduction:

"Cranberry is one of the three kinds of American specialty fruits. Its appearance is bright red and pleasant, and its taste is sour and sweet. In particular, it has beauty, beauty, anti-cancer and anti-aging functions. Yesterday I was greedy. I wanted to eat cheesecake. Cranberry has such a good effect. I want to reward myself immediately. Hehe! ~If you are interested, you can do it with me. If you don't have cranberries, it doesn't matter. You can use prunes, raisins and raisins. You can buy them in supermarkets. Do what you say! For eating, I have always been generous with myself. This time, in addition to a lot of cranberries, cherry pulp, raspberry pulp and raisin were added for richer taste and nutrition. The amount of creamchese is also very enough. In addition to my hard work, my friend said that this chesecake is really valuable_ ∩) O ~ stop talking, let's get to work! "

Production steps:

Step 1: separate the egg protein and yolk.

Step 2: add corn oil, melted cheese, yoghurt and milk into the egg yolk liquid and mix well; mix flour, corn flour and a little salt into the egg yolk liquid and mix well.

Step 3: add a little lemon juice or white vinegar to the protein solution, beat it to white with egg beater and produce a lot of bubbles.

Step 4: add white sugar into the protein solution three times, and continue to beat until dry foaming.

Step 5: add 1 / 3 of the protein to the batter and mix well, then pour all the batter into the remaining 2 / 3 of the protein and mix well.

Step 6: spread cake paper on the baking tray and brush oil. Sprinkle the prepared pulp on the bottom evenly. Pour the batter into the baking pan, shake it a few times to make the bubbles overflow, and then sprinkle the pulp on the surface evenly.

Step 7: preheat the oven at 175 ° for 5 minutes. Place the battered baking tray in the middle layer, take another baking tray with water and place it in the lower layer of the oven for 30-35 minutes.

Step 8: put the cake on both sides of the oven and choose the color of the cake.

Step 9: spread cheese jam (jam, chocolate jam, peanut butter, etc.) on the cake while it's hot, roll it up gently from one end and refrigerate.

Step 10: refrigerate until cool, take out and cut into equal parts with a knife.

Materials required:

Eggs: 4

Low gluten flour: 80g

Corn starch: 10g

Powdered sugar: 50g

Corn oil: 0ml

Yogurt: 50ml

Cream cheese: 100g

Milk: 30m

Dried raspberries: moderate

Dried cherry: moderate

Dried raspberries: moderate

Raisin: right amount

Salt: right amount

Lemon juice: right amount

Precautions: 1. Don't break the yolk when separating the yolk. If the yolk is mixed in the egg white, it will affect the later egg white whipping, and the egg white whipping is the main factor determining the taste of the cake. The eggs taken out of the refrigerator had better be placed at room temperature to facilitate the separation of egg white. 2. When mixing egg yolk liquid and flour, do not stir in circles, so as not to produce bubbles and affect the texture of the cake. 3. Make sure that there is no oil and no water when protein is whipped, and add sugar slowly from the edge of the container to avoid affecting the whipping. 4. Do not mix the beaten protein and batter, otherwise the protein will lose its swelling degree and affect the taste of the cake.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet