Ingredients?

20g matcha powder

4 egg yolks

4 egg whites

Low gluten 60 grams of flour

90 grams of sugar

150 grams of butter

A little lemon juice

An appropriate amount of cranberries

80 grams of hot water

50 grams of corn oil

How to make cranberry matcha cake rolls?

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

Stir the egg yolks and sugar until melted, add corn oil and continue to stir evenly, then add the prepared matcha liquid and stir evenly

Add sifted low flour, be sure not to be lazy and pour it directly. It must be sieved and stirred in a Z-shape. Do not stir in circles. If there are small bubbles, shake them gently and keep them aside for later use.

Use a whisk to stir the egg whites. When fish-eye bubbles appear, add a few Drop lemon juice, then add 15 grams of sugar. When the beat is slightly smooth, add 15 grams of sugar. When it has a texture, add another 15 grams. When you lift the egg beater, the egg whites will curve downward

Put the egg whites in Take out one third, add it to the egg yolk paste, stir it a few times, then add the rest

After mixing everything, pour it into the baking pan, and adjust the oven to 150 degrees for 25 minutes (everyone’s home) Ovens are different, please adjust accordingly)

After the cake is baked, let it cool, spread the whipped cream, and spread a little less on the end to facilitate rolling, put the cranberries until the cream is thicker 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 piping bag and pipe some patterns on the top to decorate it, sprinkle with cranberries, Sprinkle matcha powder on it to make it more beautiful. It’s both delicious and pleasing to the eye