Cranberry Swiss roll

Recipe Recommendations

• eggs of 4
• corn oil 35g
• low-gluten flour 90g
• milk 48G
• sugar 60g
• white vinegar 1/4 teaspoon

• sweetening
• roast
• an hour
• ordinary

Steps for Cranberry Swiss roll

1

Cranberry dry-drive. Put some high powder on it

2

Split four big eggs out of yolk and purified eggs

3

first, make the yolk part, 48 g of hot water in the basin, 30 g of fine sugar, to melt completely

4

then you add 35g corn oil and mix it into a mixture

5

Scan low-banded flour, evenly mixed

6

It's a very thick paste

7

Then join the egg yellow

8

Mixed and even, so the yolk part is ready

9

then we'll do the protein part, put four of them in a clean pot, put them in 60 g of thin sugar, and we'll use the electric omelet. fight

10

Wet hair bubbles, egg-beaters, proteins with bends, so the protein paste is ready

11

A third of the protein is in the yolk

12

All of it. Medium

13

Slice evenly, fully mixed

14

The cranberry sift with high powder

15

And then we're going to have the cake

16

Then it's in the oven

17

Scratched with a razor, and then hit twice on the table, making the egg paste more evenly distributed

18

It is then placed in a pre-heated oven 175 degrees, mid-level, about 20 minutes。

19

I'll bake it, tear it off, roll it up when it's hot, and put it in the freezer for half an hour

20

Then you can cut it out

Cranberry Swiss roll Make Tips

Recipe Categories

• baking Recipes
• high-value
• afternoon tea recipes