Tea and Cranberry Cake Roll

Published Jul 3, 2021 at 07:59am ET

Like the sweet and sour taste of cranberry, coupled with the subtle fragrance of tea, oil and sugar are reduced on the original square, very delicious cake rolls, that is, the color of tea is not too prominent, try it next time.

Food Material List

1 Egg 5
2 Low-gluten flour 85g
3 corn starch 8g
4 Tea powder 8g

Operational steps

1 Separate the egg yolk from the egg white. Mix the dried Cranberry with a little high gluten flour.
2 Whisk the protein until it foams wetly.
3 Put oil and milk into the yolk and beat it to the blister at low speed.
4 Sift in starch, starch and tea powder and mix well.
5 Scrape 1/3 of the protein into the yolk paste and mix well.
6 Pour it back into the rest of the protein and mix it evenly.
7 Put in the cranberries and mix them.
8 Pour into the baking pan and smooth out the bubbles.
9 Put it in the preheated oven and set it on fire at 165 degrees for about 20 minutes.
10 Remove the buckle, tear off the grease paper immediately, and then spread the teared grease paper on it to let it warm.
11 Return the heat and turn it upside down. Roll it up and put it in the refrigerator for 30 minutes.
12 finished product
13 Cut block

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