WHAT YOU NEED

Ingredients

Four eggs.
90 grams of low-fat flour
Dried cranberries 30 grams
35 grams of sesame oil
90 grams of fine sugar
A little lemon juice
Eight teaspoons of salt
45 grams of water
One tablespoon of blueberry sauce

How TO MADE The practice of cranberry Swiss cake rolls

1. Prepare the ingredients, the pan, the oil and paper.

2. The cranberries are chopped and sprinkled with some powder.

3. Separation of eggs

4. Add the oil to the water and stir evenly, then add 30 grams of white sugar and stir into a rice pudding.

5. Screening for powder

6. Stir until dry.

7. Egg yolk added twice

8. Stir evenly into egg yolk.

9. Chicken protein with a moderate amount of lemon juice

10. 60 grams of white sugar added to chicken protein three times to make nine servings

11. Add the scrambled eggs three times to the egg yolk paste, cut evenly, preheat the oven to 180 degrees.

12. Dried cranberries

13. Cut evenly, pour into the pan, flatten, shake off the bubbles

14. Place in the middle layer of the oven and insert another pan under the oven to prevent excessive heat.

15. Oven 180 degrees for 20 minutes

16. After cooking, cover another pan, leave a gap, cool to warm.

17. Tear off the paper and put on the blueberry jam.

18. Roll it up and wrap it in oil paper.

19. When it cools down, you can cut it into pieces.