Matcha cranberry cake roll
Ingredients: milk,egg yolk,protein,fine sugar,cream of tartar,low powder,corn oil,matcha powder,dried cranberries
Recipe Recommendations
- sweetening
- baking
- half an hour
- ordinary
Steps for Matcha cranberry cake roll
1
Beat egg yolks with sugar until evenly mixed. Add milk and corn oil and stir well without stirring.
2
Sift in the low flour and matcha powder and stir well.
3
Add sugar to the egg white in three times and beat until wet and frothy.
4
Take one-third of the egg white paste and mix well with the matcha egg yolk paste.
5
Cut the cranberries into small pieces and add a little dry flour and knead well.
6
Stir the remaining egg whites with the matcha egg yolk paste well, add the cranberry kernels and mix well.
7
Lay oil paper on a baking sheet, pour the mixed cake paste into the baking sheet, and shake it evenly.
8
Bake in the middle layer of the 165-degree oven over high heat for 25 minutes.
9
Remove the oil paper from the cake slices, roast yellow side up, peel the oil paper side down, roll up and cut into sections, and serve.