Creamy Strawberry Cranberry Meringue Sandwich Roll

Creamy Strawberry Cranberry Meringue Sandwich Roll

1. Thaw the crust of the Indian fly cake until it becomes slightly soft. Cut into strips about 1cm wide and narrow, don’t completely dissolve them, otherwise it will be very sticky and cannot be shaped.

2. Wrap a roll of tinfoil paper with a length of about 15 cm and a diameter of about 3 cm, and wrap it with greased paper. Be careful~ Be sure to wrap a layer of greased paper, otherwise the crust will stick to the tin foil paper completely and cannot be removed

3. Roll the cut into strips on the tinfoil paper roll as shown in Figure 2. Attention~ I put an ice pack to complete the rolling action at a low temperature. Otherwise the crust will soon soften. Roll it up quickly.

4. This is formed mashed potatoes. Mashed potatoes are actually prepared at the very beginning. The method is: put the potatoes in the microwave for 5 minutes on high heat, press them into a puree, add honey, milk, jam (strawberry jam and cranberry jam), put them in a piping bag, set aside

5. Preheat the oven at 180 degrees for 10 minutes; cover the bottom with tin foil and oiled paper, brush with a layer of melted butter; arrange the rolls, heat up and down, and bake at 180 degrees for 12 minutes.

6. This is a baked roll. Take it out and let it cool; gently extract the innermost layer of tin foil; slightly turn the outer layer of oiled paper, and slowly pull it out.

7. Fill it with mashed potatoes

Tips:

1. Actually, I have done it twice, and I brushed the egg mixture for the first time, it will be golden brown