Cranberry is one of the three fruits that are specialty in the United States. It has a bright red appearance and is lovely; it tastes sweet and sour, making it appetizing. In particular, it has the functions of beautifying skin, preventing cancer and aging. I suddenly had a craving yesterday and wanted to eat cheesecake. Cranberries have such good effects. I want to reward myself immediately, heh!~ If you are interested, you can follow me. If you don't have cranberries, it's okay to switch to prunes, raisins, and raisins. You can all buy them in supermarkets.
Just do it! When it comes to eating, I have never been stingy with myself. In addition to putting a lot of cranberries this time, I also added cherry pulp, raspberry pulp and dried raisins for richer taste and nutrition. The amount of creamchese is also very sufficient, plus my hard labor process. Wow ~~ Friends said that this chesecake is really valuable! Heh heh, O(④_④)O~ Enough chatter, let's get to work!
Cranberry cheese roll
Recipe Recommendations
- eggs of 4
- low-gluten flour 80G
- corn starch 10G
- powdered sugar 50 grams
- corn oil 0ML
- yogurt 50ML
- cream cheese 100G
- milk 30M
- salt appropriate amount
- lemon juice appropriate amount
- sweetening
- baking
- an hour
- ordinary
Steps for Cranberry cheese roll
1
Separate the egg white and yolk.
2
Add corn oil, melted cheese, yogurt, and milk to the egg yolk liquid and mix well; mix well the flour, corn flour, and a little salt, add them to the mixed egg yolk liquid, and slowly mix well.
3
Add a little lemon juice or white vinegar to the egg white solution, and beat with an egg beater until white and produce a lot of bubbles.
4
Add white sugar to the protein solution in 3 times and continue to beat until dry and frothy.5
Add 1/3 of the beaten egg white to the mixed batter and mix well, then pour all the mixed batter into the remaining 2/3 of the egg white and mix well.
6
Spread cake paper on a baking sheet and brush with oil, and evenly sprinkle with the prepared pulp on the bottom layer. Pour the mixed batter into a baking sheet, shake vigorously a few times to make the bubbles overflow, and sprinkle the pulp evenly on the surface again.7
Preheat oven to 175° for 5 minutes. Place the batter baking sheet on the middle layer, take another baking sheet with water, place it on the lower layer of the oven and start baking for 30-35 minutes.
8
Bake the cake blank out, remove the cake paper upside down, observe the color of both sides of the cake, and select the beautiful side to place below.
9
Spread the cake with cheese sauce (jam, chocolate sauce, peanut butter, etc.) while hot, gently roll it up from one end, and place it in the refrigerator to refrigerate.
10
Refrigerate and cool, take out and cut into equal parts with a knife.Cranberry cheese roll Make Tips
1. Do not break the yolks when separating eggs; if yolk gets into the whites, it will affect the whipping process later, and whipping the egg whites is the main factor determining the cake's texture. It is best to let eggs taken from the refrigerator reach room temperature to facilitate separating the whites.
2. When mixing the yolks and flour, do not stir in circles to avoid creating air bubbles that could affect the texture of the cake.
3. Ensure there is no oil or water when whipping the egg whites. Add the sugar slowly along the edge of the container in batches to avoid affecting the whipping process.
4. Do not stir when mixing the beaten egg whites with the batter; otherwise, the egg whites will lose their volume and affect the texture of the cake.