Dry cranberry cake
By VicentaLakin
Cake dry is a special thing between cakes and cookies, the taste of cakes, the taste of cookies, and it's far more brittle than ordinary cookies, whether you like cookies or cakes, you're in love with this snack. My baby doesn't like cookies, but she particularly likes to eat cake dry. Another good thing about cake drying is it's longer than the cake. It's always for the old and the young. Like relatives might try。
Recipe Recommendations
- low-gluten flour 120g
- cornstarch 30g
- sugar 60g
- eggs of 6
- butter 50g
- lemon juice a little
- sweetening
- roast
- half an hour
- ordinary
Steps for Dry cranberry cake
1
Butter is melting
2
Add butter and 10 grams of sugar to the yolk
3
Full and even mix
4
We've been sifting it twice with both the low-banded powder and the sodium powder
5
And then sift into the yolk
6
Flip evenly
7
Add lemonade to the protein
8
Eggser's down to 15 grams of white sugar in a bubble
9
Quick-disturbing to foam, plus 15 grams of sugar
10
High-speed mixing to foam thin, with the remaining sugar
11
Keep up the high-speed mixing to the stripes
12
The protein is finished until you mention a straight triangle
13
One third of the protein to the yolk paste
14
Flip evenly
15
Back to the remaining protein
16
Flip evenly后加入切碎的蔓越莓干，稍微Flip evenly
17
Into the oven
18
The oven is 170 degrees for 20 minutes
19
After roasting, cut the pieces and hang them cold. If it's softer when it's dry, it'll be cooler and properly baked。