Cranberry chili cake
By VicentaLakin
I've been exploring low-oil, low-sweety baking, and I've been doing it a few times, and it's been a success, low-sweety cakes, eating and eating, and cranberry, and it's masking the smell of eggs, and my very picky baker this time is really impressed with the cake. Because the amount of sugar is very low, I use frozen eggs, better stability, medium-altitude twirl cake molds, even heat. I don't try ordinary cake molds, and I don't recommend fine, high-quality molds. Those who like low-oil sugar can try this cake together.
Recipe Recommendations
- eggs three
- low-gluten flour 70 grams
- milk 50 grams
- white granulated sugar 35 grams
- corn oil 15 grams
- dried cranberries 15 grams
- lemon juice few drops
- sweetening
- baking
- several hours
- ordinary
Steps for Cranberry chili cake
1
The cranberry dry to shreds
2
Eggs and yolk are separated, and milk and corn oil are added to the yolk
3
Scan low-banded flour
4
Join the cranberry dry, double up and down with a razor, and don't mix too much, so you don't get cramps
5
Add a few drops of lemon juice to the eggnog and white sugar
6
Slow, high-speed, wet hair bubbles, mid-speed, a drum of air to clear the eggs to hard hair bubbles, check to see if it's a hard hair bubble
7
I'll add a little bit of protein to the yolk paste, and it'll be fully diluted. even
8
Join the distributed proteins in fractions, evenly up and down, so don't turn around so they don't disappear. Bubble
9
Falling into a medium-air twilight cake mold, shaking a few times, removing the bubble
10
Put it in the middle and lower of the preheat oven, up and down, 150 degrees, 75 minutes
11
Put it down on the grill and cool it for about an hour
12
It's gone