A granulated sugar
|30 g (in egg white)|
low gluten flour
butterfly flower water
|20 grams (you can also use all of the butterfly bean flower water for 50 grams of total liquid)|
B granulated sugar
|10g (in egg yolk)|
How to Make Cranberry Tiffany Blue Cake Rolls
Mix milk and butterfly flower water well, add corn oil (left, like a picture), mix well and emulsify completely;
Separate the egg yolks from the egg whites, add the yolks and sugar B to the previously mixed liquid portion and continue to mix until smooth;
Sift in the low flour and cornstarch, add the chopped cranberries, mix well and set aside;
Preheat oven to 180°C for 10 minutes;
Add sugar to egg whites in three additions, whisking until a large hook is formed;
Add egg whites into the mixture three times, toss or cut well;
Lay out the parchment paper, pour in the egg batter from a height (30cm or so), and arrange evenly;
Bake at 180℃ for 15 minutes, depending on the temperature of your oven;
Bake at 180℃ for 15 minutes, depending on the temper of your oven; after baking, remove from the oven with a shake, roll up when warm, cool and serve on a plate.
If the cranberries are moist, add a small amount of high flour before cutting-.
This recipe doesn’t crack, it’s very roll-able.
If you like cream, wait for the cake to cool, add the whipped cream and your favorite fruit before rolling it up and slicing-.