Cooking Steps

1. 

   Step1:Weigh everything in advance. Mix the chopped cranberries with a small amount of high flour.

2. 

   Step2:Add white vinegar to the protein and beat until it is blistered. Add 50g sugar at a time. (when the egg beater is whipped to neutral foaming, the egg beater protein will show a curved sharp corner (this is a cake roll. If you want to make 8-inch Qifeng, you need to beat it hard). Put it aside.

3. 

   Step3:Beat egg yolk, oil and milk together at a low speed until rough. Add low powder and Matcha until the powder is even.

4. 

   Step4:Then take 3 parts of 1 protein and add it into the yolk paste, cut and mix evenly. Then pour back the protein and add cranberry, cut and mix well. Pour in a greased paper baking tray. Shake twice. Put in a 155 degree preheated oven.

5. 

   Step5:155 degrees. Fire up and down. About 20 minutes. Until the color is even. But this temperature is suitable for my oven. You can have a look at the TX that has not been rubbed in with your oven. The oven is too personalized. The baking process and temperature are subject to what we usually use.

6. 

   Step6:Take off the four sides of the oiled paper after it is put out of the oven. Use a knife to gently cut the part to be rolled. It's light. It's ok if there's a trace. It's very curly. Then use a rolling pin to roll the oil paper to roll up the cake, cool it and slice it.