Cranberry Swiss Roll Bean Fifth Anniversary
This cake roll uses less oil than Qifengs. It tastes very good. It tastes like Qifeng. The cranberries in it also add color to the whole cake. Friends who like Qifeng can try this cake roll!
Food Material List
- 1 Egg 4
- 2 Corn oil 35g
- 3 Low-gluten flour 90g
- 4 Fine sugar (in protein) 60g
- 5 milk 48g
- 6 Fine sugar (in the yolk) 30g
- 1 Cut the cranberries into small pieces and mix them with high flour.
- 2 Separate four large eggs into yolk and egg white
- 3 First, make the yolk paste, 48 g warm water in the basin, 30 g fine sugar, stir until it melts completely.
- 4 Then add 35g corn oil and mix well.
- 5 Sift in low gluten flour and mix well.
- 6 When stirred, its very thick paste.
- 7 Add in the yolk
- 8 Mix well so that the yolk paste is ready.
- 9 Next, make the protein part. Put 4 egg white in a clean bowl and add 60 g of fine sugar in succession. Whip it with an electric beater.
- 10 When you hit the wet foam, lift the egg beater. The protein is curved, so that the protein paste is beaten.
- 11 Take 1/3 of the protein paste into the yolk paste and mix well.
- 12 Mix the yolk paste and pour it into the rest of the protein paste.
- 13 Cut and mix evenly, mix completely
- 14 Sift cranberries with high flour
- 15 Then pour it into the prepared cake paste.
- 16 Then pour it into the baking pan.
- 17 Smooth with a scraper, then set the table to shake twice to make the egg paste more evenly distributed.
- 18 Then put it in the preheated oven at 175 degrees, middle, about 20 minutes.
- 19 Remove it after baking, tear off the greasy paper on the surface, roll it up when its warm, and put it in the refrigerator for half an hour.
- 20 Then take it out and cut it into pieces.
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Healthcare food category
Sour and hot, Afternoon tea 1, Oven recipes, Snack, Braise, Children, Toast