How to make cranberry tiger cake roll

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  1.Method:
  First make the cake roll inside.
  1.Separate egg whites and egg yolks

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  2.Add water and Mix corn oil evenly

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  3.2.Sift in low-gluten flour and mix well , set aside for later use

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  4.3.The basin holding the egg whites must be empty.Water and oil-free
  Add fine sugar and white vinegar to the egg whites,

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  5.Send it to a hook state

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  6.Take one third of the protein and put it in Fold the egg yolk paste evenly

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  7..Then pour in the remaining egg yolk paste Stir in the egg whites evenly.

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  8.Put the batter into a 28 square plate lined with oilcloth, smooth it out, Shake it on the table a few times

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  9.Put it in the oven and heat the middle layer up and down at 180 18-20 minutes (adjust the specific temperature and time yourself)

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  10. Baking After completion, take it out, uncover the four sides of the oilcloth and let it cool

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  11.Turn the cake over , tear open the oilcloth

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  12.Apply jam

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  13.Roll up the cake with the help of a rolling pin

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  14.As shown in the picture

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  15..Next we make tiger skin
  Beat the egg yolks with sugar until thick, the dripping egg yolk liquid will not disappear immediately

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  16.Add cornstarch and mix well

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  17. Then spread it flat on a baking sheet and put it in a preheated oven at 200 degrees for 5 minutes to see the degree of color

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  18.As shown in the picture

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  19.After the tiger skin is roasted, cut off the edges, turn it over, and spread a little jam

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  20..Then just wrap the cake roll inside

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  21.Cut into pieces and enjoy