20g matcha powder

Egg yolk 4

Protein 4

60 grams of low-gluten flour

90 grams of sugar

Cream150g

A little lemon juice

Number of cranberries

80 grams of hot water

50 grams of corn oil

How to make cranberry matcha cake roll?

Add hot water to the matcha powder and stir well until there are no particles.

Add sugar to the egg yolk and stir until it melts, add corn oil and continue to stir well, then add the prepared matcha liquid and stir well.

Add the sieved low powder, and don't be lazy and pour it directly. You must sift it out and stir it into a zigzag shape. Don't stir it around. If there are small bubbles, just shake them gently and set them aside.

Stir the egg whites with an egg beater, add a few drops of lemon juice when fish-eye bubbles appear, then add 15g sugar, add 15g sugar when it is slightly thin, and add 15g sugar when it is textured. When the eggbeater is lifted, the protein is hooked down.

Take out one third of the egg white, add it to the yolk paste, stir it a few times, and then add the rest.

Stir all the ingredients and pour them into the baking tray. Adjust the oven to 150 degrees for 25 minutes (everyone's oven is different, please adjust it appropriately).

Bake the cake, let it cool, spread whipped cream on it, and put a little on the tail to make it easy to roll up. Put the cranberries on the creamy side, then roll up the cake and put it in the refrigerator for an hour.

After taking it out of the refrigerator, put the cream into a paper bag, squeeze some patterns on it, sprinkle cranberries and matcha powder, which is more beautiful, delicious and pleasing to the eye.