Cranberry chili cake
By VicentaLakin
It tastes sour. Eight inches of cake, two made of 6 inches of mold。
Recipe Recommendations
- low powder 70 grams
- corn starch 10 grams
- large eggs of 4
- corn oil 40 grams
- milk 40 grams
- white sugar 70 grams
- lemon juice few drops
- the cranberry appropriate amount
- milk fragrance
- baking
- three-quarters of an hour
- ordinary
Steps for Cranberry chili cake
1
The yolk is separated and loaded into oilless and waterless containers, with 10 grams of sugar and 40 grams of corn oil。
2
A manual eggbeater is used to mix it to full integration。
3
Add 40 grams of milk and mix it evenly。
4
Two times sifted low powder and corn starch。
5
An irregularly smooth mix of egg paste with an egg-beater is a yellow paste, and the mixed yolk paste is set aside。
6
The cranberry is washed and dried with kitchen paper。
7
Fresh lemonade in the protein。
8
In three minutes, 60 grams of white sugar was added, and the protein was filled with dry hair bubbles。
9
A third of the protein goes to the yolk paste, and it's smoothed with a rubber razor
10
And then we're gonna pour it back to the remaining two-thirds of the protein。
11
The same method is used for soft-down-up and-down-smashing until the protein and yolk paste are fully mixed。
12
Join the cranberry, flip a few. "The cranberry can also be added when mixed."
13
Smash the cake down to the six inches. Two shocks on the table and the internal bubble。
14
Put it in the oven。
15
150 degrees up and down, 45 minutes down。
16
Get it out and put it down on the net。
17
It's completely cooled off, bare-handed. ♪ There won't be any cake scrap ♪
18
With cranberry. It's sour and sweet。