Cranberry chili cake

1

Materials used: 85 grams of low-banded flour, 60 grams of white sugar, 40 grams of milk, 40 grams of salad oil, 4 eggs (separate protein and yolk), 30 grams of sugar, appropriate cranberry (no upshot)

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The egg yolk is mixed with 30 grams of white sugar。

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Add ready salad. (Can be replaced by corn oil)

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Add milk to mix

5

Sift low-banded flour with powder。

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Smuggle。

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Smuggle slowly to smooth, fine and non-particle, sticky。

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The egg lumber is added to 60 grams of white sugar, and sugar is added three times, with an egg-cutting device to the rigid hair bubble that produces a stereotonic triangle。

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One third of the egg lumber goes into the mixed yolk。

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Smash even。

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And then you pour all the mix into the egg pellets and you mix it evenly。

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'Cause someone said they'd eat cranberry, and they'd cut them. Put it in a 6-inch box and put it on the table twice。

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Put it in a hot oven. Hot wind baked, 155 degrees, 40 minutes。

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Out of the oven, it's kind of cracking up。

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Rewind the buttons and put it out. It's not like I'm doing it with cranberry, so I can put some material on it, then put some cranberry on it, then take a few。

Oven: Patriot PE5260 Oven The key to success: 1. The bowl used for beating egg whites must be completely dry and grease-free, and egg whites must not be mixed with egg yolks, otherwise it will affect the whipping of the egg whites; 2. The egg whites must be whipped to the stiff peak stage (adding one or two drops of white vinegar or lemon juice while beating the egg whites can help whip them more easily and keep them more stable); 3. When mixing the batter, use the technique of folding it from the bottom upwards. Do not stir vigorously to avoid deflating the foam; 4. Do not add all the whipped egg whites at once during mixing; this makes it difficult to mix evenly and can easily cause the egg whites to deflate; 5. A greased mold is essential for baking a chiffon cake. You absolutely cannot use a non-stick mold or grease the mold, because otherwise the cake will struggle to rise, and when inverted, it will fall out as a whole and shrink together; 6. Chiffon batter has a very high water content, so it requires baking at a low temperature for a long time; 7. The baked cake must be inverted immediately and allowed to cool completely before demolding; otherwise, it will easily collapse.