Cranberry chili

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Preparation materials

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1. Separation of protein yolk from two large, clean, waterless bowls; integration of sugar into the yolk, evenly mixed (the yolk to light), evenly mixed with salad oil, evenly mixed with milk, evenly sifted into low powder mix

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Dryed cranberry with two grams of low powder, evenly mixed

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The protein drops a few drops of white vinegar, hits a thick bubble at a low speed with an electric puncher, starts adding 20 grams of sugar to the thin foam; then the last 20 grams of sugar is added to the thin line when there is a trail; the high-speed hits the dry hair bubble; the wet hair bubble is the head that pulls up the puncher, the horns of the egg cream are bent down and the dry hair is flat; () the two shovels of the egg cream are drawn to the yellow paste with a razor; then the egg paste is thrown into the bar of the egg cream, all of it is laced quickly, all of it is mixed with the smoothing of the dry straws, and the mixed face is rolled into the frame, seven-point full。

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A few strokes of the molds on the desktop, causing the paste to burst out of the bubble, into a 170-degree preheated oven, down the layer, up and down the fire, 45 minutes。

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When you're baked, take out the buttons until they're completely cool。

Tips: 1. The soft and fluffy texture of a chiffon cake mostly comes from beating the egg whites, so be sure to ensure the container for beating egg whites is free of water and oil. 2. If the chiffon cake bulges and cracks in the middle, it indicates the oven temperature is too high; if it sinks in the middle, the temperature is too low. Since oven power varies, it often takes a trial run to gain experience. Try to avoid opening the oven door while baking; if the surface browns too deeply, cover it with aluminum foil, but be quick when opening the door. Additionally, there is a low-temperature method for baking chiffon cakes, which is baking at 130°C with top and bottom heat for 90 minutes. This helps prevent the cake from shrinking and makes it easier to succeed. 3. Method to check if the chiffon cake is fully baked: Insert a toothpick to see if there is any residue on it.