Cooking Steps

1. 

   Step1:Dry cut Cranberrie

2. 

   Step2:Add milk and corn oil to the bowl. Stir slightly with a hand whisk

3. 

   Step3:Add 4 yolk

4. 

   Step4:Stir to full fusio

5. 

   Step5:Sift in low gluten flour and sal

6. 

   Step6:Mix until smooth. Set asid

7. 

   Step7:Add 2 drops of lemon to 4 protein

8. 

   Step8:Then add in the sugar three times. Bea

9. 

   Step9:Add 1 / 3 protein cream to the yolk past

10. 

    Step10:Mix well

11. 

    Step11:Then pour the yolk paste into the egg white cream. Mix well again

12. 

    Step12:Then add in the chopped cranberries. Mix a few times

13. 

    Step13:Put the cake paste 15cm away from the baking tray. Pour it into the baking tray. Tap the bottom of the baking tray with your palm. Shake out the bubbles

14. 

    Step14:Put into the preheated oven (preheat 180 degrees in advance for 5 minutes). Middle layer. 160 degrees. Heat up and down. Bake with hot air for 25 minutes

15. 

    Step15:Out of the oven. Let it dry for a few minutes

16. 

    Step16:Then demould. Roll up (with oilpaper or silicone pad). Refrigerate for 1 hour. Then cut into pieces