How to make cranberry cake rolls

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  1. First prepare all the ingredients.If there is fruit and vegetable powder, it can replace the food coloring and taste better.Good

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  2.First stir the corn oil and water and salt until emulsified

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  3.The milky white color of the oil flowers must be completely invisible

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  4. Then use the back-egg method to sift in the flour in Z shapes and mix evenly

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  5. Add the egg yolks one by one and mix well

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  6.Add a few drops of food coloring.I put four drops.It depends on the quality of your own pigment.

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  7.After stirring, add a little vinegar to the protein of this color

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  8.Add sugar in three batches and beat until it is seven or eight times thick and has a large curved hook as shown in the picture

• 9.Add another third into the batter and mix evenly

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  10.Then pour it all back into the egg whites and continue mixing

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  11.Wash the dried cranberries, wipe dry and mix with a little dry powder to prevent sinking

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  12.Pour the evenly mixed cake batter from high into a 28*28 baking pan and use chopsticks to draw out the excess air bubbles like a dragon tail and shake it a few times

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  13.Sprinkle with dried cranberries and put it in the preheated oven at 180 degrees for about 18 minutes

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  14. Don’t take it out immediately after the time is up to avoid it will resize when it gets cold immediately.After ten minutes, remove the mold and let it cool

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  15.This is a newly purchased cranberry jam online.It has a great sour and sweet taste and is quite sour

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  16.After spreading the jam evenly on the cake slices, I realized that I...sadly applied it backwards

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  17.It can be easily rolled up by hand without any props and is very soft

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  18. Leave it with the tail side down overnight and slice it the next day.Make a cup of black coffee to neutralize the sweetness.

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  19.Too much sesame egg jam...