Pistachio and Bayberry Cream Roll

Emulsify the corn oil and milk, sift in the low-gluten flour and mix well, then add the pistachio jam and mix evenly.

Separate the egg yolks and mix them into the pistachio batter. Freeze the egg whites until the edges are icy beforehand; this will make the whipped egg whites finer.

Add the fine granulated sugar to the egg whites in two parts and whip until stiff, then take 1/3 and mix it into the egg yolk batter.

After mixing evenly, pour into the remaining egg white meringue and continue to mix evenly.

Place a silicone mat in the baking tray, pour the batter into the golden tray, spread it evenly, and tap out the bubbles. Preheat the oven to 150 degrees with both upper and lower heating, and place the baking tray in the middle-lower layer of the oven (if there are only 3 layers, place it in the middle layer).

Bake at 150 degrees with top and bottom heat for about 28-30 minutes, then take it out and let it cool to a warm temperature. Adjust the baking time according to your own oven.

After demolding, place it face up, whip the heavy cream with sugar to 80% stiffness, add the yangmei jam and continue whipping, spread it on the cake, and use a rolling pin to help roll it up.

Place it in the refrigerator to set for 2-3 hours, then take it out and cut it into pieces. Whip 50 grams of light cream, pipe it on top, and then add fresh bayberries or cherries for decoration. The beautiful and delicious pistachio bayberry cream roll is ready!