Cranberry cake roll

Cranberry cake roll

Introduction:

Production steps:

Step 1: separate the egg yolk protein and put it into oil-free and water-free containers.

Step 2: add 10 grams of sugar into the yolk and beat it gently with a hand beater. Don't beat the yolks.

Step 3: add corn oil and stir until completely blended.

Step 4: add milk and stir well.

Step 5: add the sifted low powder.

Step 6: use a rubber scraper to gently turn and mix the egg yolk paste evenly. Put the mixed egg yolk paste aside and set aside

Step 7: add white sugar in three times to make the protein wet foaming.

Step 8: fill 1 / 3 protein into the egg yolk paste, and gently stir with a rubber scraper (from the bottom to the top, do not stir in circles, so as to avoid protein defoaming)

Step 9: pour the egg yolk paste back into the remaining 2 / 3 protein.

Step 10: stir up and down with the same method until the protein and yolk paste are fully mixed.

Step 11: add cranberries and mix well.

Step 12: pour the batter into the baking pan and smooth. Shake the baking pan on the table to shake out the air bubble inside.

Step 13: put it in the preheated oven, heat up and down 175 ° for 15 minutes. Tear the oil paper off the cake while it's hot.

Step 14: cool slightly and roll up the mulberry cake embryo. Wrap both ends with oil paper and screw them into candy.

Step 15: put it in the refrigerator for half an hour, then cut it.

Materials required:

Eggs: 4

Low powder: 80g

Corn oil: 40g

Milk: 40g

Sugar: 40 grams of protein

Cranberry: moderate

Note: the protein bowl needs no oil and water. Stir from the bottom up, do not circle to avoid defoaming. After the cake is baked, tear off the oil paper while it is hot, and then cover it. Changdi ckf25b oven comes with the baking tray.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet