Milk cranberry
By VicentaLakin
The cranberry chrysanthemum and cranberry chrysanthemum is not too sweet because cranberry is sour, eating cranberry will slow the aging. It's a six-inch medium-altitude model, and the square comes from Miss Samson。
Recipe Recommendations
- low-gluten flour 60g
- vegetable oil 24g
- protein 105g
- the cranberry 20g
- milk 46g
- egg yolk 51g
- sugar
- sweetening
- baking
- several hours
- ordinary
Steps for Milk cranberry
1
Let's get all the material we need
2
Come on, milk. Combination
3
Sift low-banded flour
4
Add egg yolk
5
The proteins added sugar three times
6
The yolk paste mixes with the protein
7
The cranberry grabs low-banded flour, sifts the extra flour and pours it into the cake. Medium
8
Load a medium-altitude model, shake a few times, remove the bubble
9
The oven is 150 degrees, preheat, up and down, down, and for 45 minutes, the temperature and the time will be adjusted according to the oven itself
10
Get it out nowMilk cranberry Make Tips
When making a chiffon cake, you must separate the egg whites and yolks properly; there cannot be even a little bit of yolk in the whites. Moreover, the bowl holding the egg whites must be free of water and oil. Adding sugar in batches makes it easier to whip and more stable. The cranberries must be tossed with low-gluten flour first, and then the excess flour sifted away; this prevents the cranberries from sinking to the bottom. The chiffon will go through a process of rising and then falling in the oven. Once out of the oven, you must immediately tap it gently and turn it upside down. This is very important; otherwise, it will collapse and fail.