Chinese Food
Cranberry Swiss Roll
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Because I don't want to send whipped cream, I found a formula that doesn't need to send whipped cream and a little Cranberry embellishment, so the taste won't be very monotonous, sour, sweet and delicious, and the cake body is very soft. I believe it will be a very popular cake Cranberry Swiss Roll] the recipe comes from small wood, which is suitable for a 25 liter or 30 liter baking tray of Changdi. The length and width of the baking tray is 27cm * 24cm.
Cooking ingredients
Cooking Steps
Step1:Preparation work: lay oil paper in the baking tray; cut Cranberry into small pieces. Add some high powder and mix it with Changdi cktf30gs oven. Preheat the upper tube for 190 degrees. Mix the lower tube for 160 degrees (or the upper and lower tube for 165 degrees). Mix 4 yolks + 30g white sugar evenly and add salad oil to mix evenly. Then add water to mix evenl
Step2:Sift in low powder and mix evenly for standb
Step3:Add salt to the egg white. Add sugar three times. Beat with electric beater until it is wet foaming (the beater pulls out a hook with inverted triangle. The beater also has a hook in the egg basin
Step4:Take one third of the albumen batter and add it into the yolk batter. Use a rubber scraper to cut and mix it evenly. Then pour the batter into the remaining albumen batter. Continue to cut and mix it evenly. Pour in dried cranberries. Mix wel
Step5:Pour the batter into the baking tray paved with oil paper. Scrape the surface with a scraper. Then shake the baking tray a few times. Shake out the bubbles and put them into the preheated oven. The middle layer is. 15 minutes. I have also opened the hot air circulation for about 5 minutes.
Step6:Take out the cake after it's out of the oven. Tear the oil paper around it to spread the heat. Roll it up with a rolling pin when it's not hot. (see this for rolling method) put it for about 1 hour after rolling. It can be cut.
Cooking tips:1. The albumen paste of the cake roll doesn't need to be hard. Otherwise, it is easy to crack when rolling. 2. I always make the cake roll when it's hot. It's not easy to crack. I haven't tried to put the cool roll. 3. Before rolling the cake roll, I can cut off both sides. It's better to roll it up. 4. Because my Changdi cktf30gs can separate the upper and lower temperatures to control the temperature. So the epithelium is firm and not easy to stick. If someone wants to The epithelium is rolled outside. After baking, open the upper tube and bake for 2 minutes. The skin will be firm. There are skills in making delicious dishes.
