Cranberry How to make dry cake rolls

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  1.First Prepare the materials

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  2.Put the yolks and whites of the eggs in two separate In a water-free and oil-free plate

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  3.Mix the egg yolks evenly first

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  4.Then add 30 grams of sugar, milk, and oil

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  5. Stir the ingredients in the egg yolk evenly

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  6. Then sift the low-gluten flour into the egg yolks, stir evenly, add dried cranberries, and continue stirring

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  7.Start to beat the egg whites, add a few drops of lemon juice or vinegar, and beat until they form a rough foam

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  8.Then add 20 grams of sugar and continue to beat into fine bubbles

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  9.Then continue to add 20 grams of sugar, which should be whipped into finer foam

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  10.Finally add the remaining sugar, and then beat until it can stand up



11.Add one-third of the egg whites into the egg yolks, stir gently evenly, do not use too much force, otherwise the bubbles will form If it disappears, the cake will not be soft and fluffy

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  12.Add another two points Fold one of the egg whites into the egg yolks and stir evenly

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  13.Finally pour the egg yolk into the egg white plate Gently stir the inside evenly

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  14. Pour the stirred cake liquid evenly and spread it out Smooth the inside of a basin with oil paper

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  15. The oven is 165 degrees up and down, preheated for 10 Minutes

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  16. After preheating, put in the cake liquid, 165 degrees up and down, Bake for 20 to 25 minutes.The baking time depends on your oven.

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  17.It’s out! It took a little long to bake and was a little burnt.Turn the cake upside down on the rack to dry, and tear off the oil paper

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  18.Then spread a light Use a rolling pin to roll up the condensed milk, and the dried cranberry cake roll is ready!