Cranberry chili
By VicentaLakin
It's been a long time since I learned to bake. It's said that Zifu is the basis of the baking, and many people are from "crazy" to "Kifu." I use the square of Ziyu's mother
Recipe Recommendations
- low-gluten flour 50 grams
- eggs of 3
- corn oil 30ML
- milk 30ML
- sugar 50 grams
- the cranberry 50 grams
- sweetening
- roast
- half an hour
- simple
Steps for Cranberry chili
1
Protein is separated, egg is purified with a few drops of white vinegar and a little salt, egg is purified with a thick bubble, 10 grams of white sugar is purified, 10 grams of white sugar continues to be purified and 10 grams of white sand is added. Sugar
2
It's a dry-haired bubble. It's an egg. It's a straight angle
3
The yolk and 20 grams of white sugar mixed up to a bit of white, then corn oil evened and milk evened
4
Sift in low powder, mix to no particles, don't overwrite
5
Take a third of the protein cream to the yolk paste, cut it evenly on and off with a cutter, and do not do it round。
6
The continuous extraction of one third of the protein cream continues to be evenly mixed until it is all. Join the cranberry break, cut up and down and evenly。
7
Down into a six-inch circle
8
Put it in a preheat oven, 170 degrees up and down, mid-down, 30 minutes
9
When it's done, take it out. It's a little heavy. Looks like it's a little lower
10
If it's cold, it'll take off