How to make cranberry cake rolls

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  1.Prepare materials

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  2. Add 5 grams of sugar to the egg yolks and stir, then add 20g of honey and stir until white.

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  3. Add lemon juice and a little salt to the egg white liquid, beat until fish eye bubbles appear.

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  4. Then add the remaining 40g of sugar in three batches and beat the egg whites until they are 90% wet.Just foam.

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  5. Heat butter and milk together to about 70 degrees.

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  6.Take one-third of the egg white bubbles and mix them with the egg yolk paste, and cut them crosswise Mix to avoid defoaming.

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  7.Sift in the low-gluten flour and mix carefully until there is no dry flour.

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  8.Add the remaining protein foam in two batches and stir evenly.

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  9. Add the warm butter milk liquid around the basin and stir evenly.The batter is fine and shiny.

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  10.Pour into a baking tray lined with greaseproof paper and sprinkle some cranberries on the surface Dried berries.

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  11. Place in the middle rack of the oven at 160 degrees and bake for about 25 minutes.

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  12.After baking, move to the grill to cool, and pull the four sides apart at the same time oil paper.

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  13.Turn over and tear off the oil paper.

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  14. Roll up and tighten both ends, then put it in the refrigerator for 2 hours before refrigerating.Just cut.

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  15.What it looks like after cutting