Cranberry Swiss roll
By VicentaLakin
Recipe Recommendations
- eggs of 4
- milk 80 grams
- dried cranberries 20 grams
- corn oil 35 grams
- low-gluten flour 90 grams
- sugar 80 grams
- white vinegar 3 to 4 drops
- strawberry jam several
- sweet and sour
- roast
- an hour
- ordinary
Steps for Cranberry Swiss roll
1
Prepare material, sugar split by 20 grams of yolk and 60 grams of protein。
2
Cranberry dry 20 grams, shredding, backup。
3
I separated the protein with a small bowl and put it in the bowl, which prevents the effect of a separation on the whole protein。
4
This is how we gather when we are separated。
5
Put 80 grams of milk into corn oil, mix it evenly, mix it with white sugar, sift in low-banded flour, and mix it。
6
The yolk joins twice。
7
Mixed yolk paste。
8
3-4 drops of white vinegar were added to the protein and sugar was added three times. Add the first white sugar when hitting a fish eye。
9
Add a second sugar when the foam is thin。
10
Add a third sugar when the tattoo appears。
11
Just hit the protein with a little triangle on the eggbeater。
12
One third of the protein is added to the yolk paste, and it is cut evenly。
13
Put the mixed paste back in the protein, and continue to smudge。
14
Add cranberry dry, blend。
15
The grill is covered with oil paper, and the oven is preheated at 180 degrees。
16
Put the cake in the oven, into the oven, 180 degrees, and bake for 20 minutes。
17
The cake from the oven is put on the grill。
18
Turn the cake upside down, rip the paper off and cover it up and hang it to the slightest heat。
19
It's even with strawberry sauce or any other jam you like。
20
Roll up the cake, wrap it in clean oil, freeze it in the fridge for an hour。
21
Cut, pallet, taste, soft, sweet。
22
This is my daughter's breakfast, cranberry Swiss rolls, ham sausages, milk. Are you okay