WHAT YOU NEED

Ingredients

Five eggs
45 grams of corn oil
45 grams of milk
Low powder 85 grams
20 grams of fine sugar
Fine sugar (egg yolk) 25 g
Fine sugar (protein) 85 g
180 grams of cream
Dried cranberries in moderation

How TO MADE Cranberry rolls and cakes

Steps 1 to 4

1. The protein is separated from the egg yolk, and the egg yolk is mixed with fine sugar, corn oil, and milk.

2. Low-powder screening

3. Using an egg beater in an irregular direction, gently stir into a uniform dough.

4. The protein is placed in a water-free, oil-free bowl and stirred into a coarse bubble with an electric egg breaker.

Steps 5 to 8

5. Add the fine sugar three or four times, stir quickly, and the protein becomes foamy, which can be fixed in the container and does not flow when rebounding.

6. Stir slowly for about 1 minute to remove the bubbles, forming a fine protein cream.

7. Take about 1/3 of the protein cream, add it to the egg yolk paste, and gently mix it with a scraper.

8. The dough is mixed and poured into the remaining protein.

Steps 9 to 12

9. Gently scrape from the bottom with a knife and stir evenly.

10. The dough is scraped into a baking tray with oil paper, the surface is flattened with a small scraping board, and the atmospheric bubbles are created by tapping on the table.

11. The oven is preheated at 175 degrees for about 12 minutes (depending on the setting of the oven), the surface is golden-yellow, the cake is elastic, after baking, the cake is transferred to the shelf with the cake paper by hand, and the heat is released by tearing it from all sides.

12. The cream is mixed with ice water.

Steps 13 to 16

13. When it is thick, add fine sugar, and continue to stir until the volume is larger, thicker, and not flowing.

14. After five minutes of baking, a sheet of oil paper larger than the cake can be coated on the surface.

15. With both hands he grabbed the oil paper and tore off the original cake paper.

16. Cover it with a piece of oil paper, flip the cake over, turn the colored side upwards, and cut the tail slightly.

Steps 17 to 20

17. At the beginning of the roll, cut off the irregular edges, then gently cut the two blades, without cutting.

18. I'm going to use a razor to wipe the cream off.

19. Spread the dried cranberries.

20. Use a doughnut to roll the cake, wrap it, refrigerate it for 30 to 60 minutes, and wait for it to shape.

Steps 21 to 24

21. The head and tail are cleaned and then cut into appropriate sections.

22. The first time I made it, I wasn't very good at making it, I baked it twice, it didn't last long enough in the fridge, the cream was a little bit rotten, so it was ugly, but it tasted good, it seems that if you want to make a perfect cake roll, you have to practice hard.

23.