The cranberry angel cake
By VicentaLakin
I've seen people say that angel cake is "the angel's appearance, the devil's taste," so I haven't done it yet. And after the break-through of the berry cake, the impression that had been left in the heart was considerably subverted. Angel cakes seem very simple, but often simple things have to take care of the details, as they say, "a thousand miles apart." Let's go over the details of each step...
Recipe Recommendations
- protein three
- low-gluten flour 40 grams
- white vinegar few drops
- corn starch 8 grams
- white granulated sugar 50 grams
- dried cranberries 10 grams
- salt 1 gram
- sweetening
- roast
- an hour
- ordinary
Steps for The cranberry angel cake
1
Prepare raw materials
2
The cranberry dry cut into small particles
3
The protein enters an oil-free, water-free container with a few drops of white vinegar and 25 grams of white sand. Sugar
4
We're going to hit the trail with the remaining 25 grams of sugar
5
Middle-speed to wet hair
6
Sifted low-banded flour, corn starch and salt, evenly mixed
7
Add cranberry dry and mix evenly
8
Load it in a six-inch circle. Scratch it
9
Put it in the middle and lower of the preheated oven, up and down, 165 degrees, 45 minutes
10
It's coming outThe cranberry angel cake Make Tips
1: Since egg whites are quite tough, adding a moderate amount of cornstarch will make them fluffier; 2: Adding a few drops of vinegar will neutralize the pH, resulting in better texture and a whiter color; 3: Adding a small amount of salt will reduce the fishy smell of the egg whites; 4: When mixing, fold from the bottom to the top; 5: Adjust the baking time according to the power of your oven.