Since childhood, the thing that made my mother most gratified was that I had never been picky about food and ate whatever I gave her. Therefore, when I grew up, I was in great health and never had anything more serious than a cold and a fever. However, I believe that most children have the bad habit of picky food and hate eating carrots, green peppers, cabbage... etc., which makes mothers less troubled.
That day, I suddenly thought that if I changed the shape and color of the ingredients and integrated them into other materials, it would be difficult for the babies to discover its existence, but could absorb the nutrients from it, wouldn't it be the best of both worlds!~ There is still half a carrot left over from cooking at home, so start immediately!~
carrot cranberry roll
By LambertDach
Recipe Recommendations
- milk fragrance
- baking
- three-quarters of an hour
- ordinary
Steps for carrot cranberry roll
1
Stir the carrots with milk in a food processor and filter to retain the clear juice.
2
Add corn oil to carrot juice and stir until completely emulsified.
3
Mix the powders and sieve.
4
Mix quickly with a manual egg beater.
5
Add egg yolks in portions and stir well.
6
Add all the egg yolks and stir well to form a egg yolk paste.
7
Beat the egg white to 80% hair with divided sugar.
8
Mix the egg white and egg yolk paste, cut with a spatula and mix well to form a cake paste.
9
Sprinkle with dried cranberries and mix well.
10
Pour the cake paste into a baking sheet covered with oil paper, preheat to 180 ° C, and bake for 15 minutes.
11
Remove the baked cake, spread evenly with jam on one side, and roll it inward.
12
Refrigerate for a while, let cool, and slice.