Chinese Food
Cranberry Swiss Roll
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The recipe of cranberry Swiss Roll comes from the vegetable. It's the reverse roll. I use the front roll. The production process is slightly different. This roll is also moist and soft, with a very good taste. Cranberry sour and sweet are added. Recommended
Cooking ingredients
Cooking Steps
Step1:Add 30g white sugar to egg yolk and stir wel
Step2:Pour in the salad oil. Beat evenly with a hand whisk
Step3:Add milk and mix wel
Step4:Sift in the low powder, mix it with the hand beater and put it aside for standb
Step5:Add the remaining white granulated sugar into the egg whites in three times and beat with an electric egg beate
Step6:Take part of the protein and add it to the yolk paste, cut it with a scraper and mix it evenly, then mix all the removed protein and the yolk paste well
Step7:Pour in the chopped cranberries and mix slightly
Step8:Pour into a 28cm * 28cm baking tray, preheat the oven by 165 degrees, place the baking tray on the top of the oven, bake on the top and bottom for about 15 minutes, put the cake slices on the air-drying net and cool them slightly. Then roll them into a refrigerator and refrigerate them for shaping
Cooking tips:1. Cut cranberries in advance. Wrap some high flour and mix well. 2. After baking, I usually put them near the upper layer. After coloring the surface, I will cover it with tin paper until it's cooked and delicious.
