cake flour

90 grams

(hen's) egg

6 capsules

corn oil

50 grams

Spinach juice

40 grams

milk

40 grams

white sugar

30 grams

ingredients

whipping cream

of appropriate amount

Cranberry crumbs

of appropriate amount

white vinegar

3-5 drops

step

1. Whisk the egg yolk and sugar slightly.

2. Beat with an egg beater until the yolk turns slightly white.

3. Blanch spinach with 20g boiling water and pour it into the juicer to extract water.

4. Add milk, corn oil and spinach juice to the stirred egg yolk.

5. Add low powder and stir evenly.

6. Add 3, 5 drops of white vinegar to the egg beater until it has a small tip, or the egg whites will not flow down when the basin is upside down.

7. The egg whites are divided into three times, and the first two times are put into the yolk paste and stirred up and down evenly.

8. Pour the evenly stirred batter into the protein bowl for the last time and continue to stir evenly.

9. Set aside the stirred batter and preheat it in the oven at 180℃ for 2 minutes.

10. Pour the batter into the baking tray, shake the bubbles, and bake in the oven 160 degrees for 20 minutes. (A large quantity needs to be baked twice.)

1 1. Take out the baked cake, let it cool, and cut it into 3 equal parts.

12. Spread a thin layer of cream (the rest of the cream was originally sent away)

13. Cut a knife at 2cm of the first piece (it can't be broken), then connect the rest of the cake pieces one by one, and roll them up one by one.

14. The rolled cake goes round and round like a spiral, just like when I was a child, I rolled bubble gum greatly. (In fact, it can be refrigerated in the refrigerator and sliced for breakfast tomorrow, but in order to taste better, the next step is continued.)

15. Spread a thin layer of cream on the surface of the cake roll.

16. Sprinkle with cranberries, (both good-looking and delicious? ) put it in the refrigerator for one night, and have breakfast tomorrow? .

17. Cut into pieces, tear them apart one by one, and savor the fun of bubble gum?