Cranberry chili
By VicentaLakin
A little cranberry dry, sweet sour, very delicious
Recipe Recommendations
- low-gluten flour 80 grams
- eggs of 5
- corn oil 50 grams
- dried cranberries 30 grams
- qingshui 65ML
- fine sugar 80 grams
- sweet and sour
- roast
- several hours
- simple
Steps for Cranberry chili
1
The yolk and proteins are separated and contained in oilless and waterless containers。
2
The cranberry is cut to shreds with a little low powder so that the cranberry dry is not sunk during the roast。
3
Add a few drops of lemonade to the protein and pour in fine sugar。
4
High-speed and slow-to-wet-drive stroke with an egg-beater, i.e., a small, straight angle with a straight pointer。
5
The water is mixed with corn oil。
6
Pour it into yolk and evenly。
7
Sift low-banded flour with eggs to flatten to dry powder。
8
Take a third of the protein cream into the yolk paste and mix it evenly。
9
Down into the cranberry dry mix。
10
Put the mixed cake in the rest of the protein cream, evenly。
11
Puts the mixed cake in the 8-inch circle, shakes it a little bit, shakes it a few more times, shakes the bubble。
12
Send it to the lower level of the pre-heated oven, with 150 degrees and 60 minutes of fire up and down。
13
This is what it looks like when it comes out。
14
When baked, the insulated gloves remove the cake mould and shake it on the table and rebut it on the grill。
15
When you're cold, you can strip off, and slices can eat。