Cranberry rose cream cake
By VicentaLakin
Recipe Recommendations
- low-gluten flour 24g
- yogurt 100g
- corn starch 12g
- eggs of 2
- lemon juice appropriate amount
- fine sugar 36g
- roses appropriate amount
- Ramulus chinensis appropriate amount
- milk fragrance
- roast
- several hours
- ordinary
Steps for Cranberry rose cream cake
1
The materials in the diagram are ready, the eggs are separated and the containers filled with the eggs must be free of oil and water and cannot be mixed into the yolk。
2
100 g yog yogurt pours into the bowl, adding one yoghurt and another yoghurt。
3
Low-banded flour and corn starch. Medium
4
Flour and yolk
5
The proteins were added to clean and oilless containers, with a few drops of lemon juice, three drops of fine sugar, and an egg-beater to lift the bending state
6
A third of the protein is added to the yolk paste, and the mix is even, and the notice is a blend, not a mix. Another third of the protein is added to the yolk paste, evenly mixed. The mixed yolk paste falls into the rest of the protein paste and is evenly mixed。
7
Cutting a piece of oil sheet that is about the same size as a simulator's working base would pour a good egg paste into the simulator, put a little cranberry and roses on the table, shake the simulator a few times, enter the oven at 160 degrees, 60 minutes, different ovens, temperature information
8
When you've done it, you'll have to put the mold upside down on the grill
9
It's totally oil-freeCranberry rose cream cake Make Tips
1. I tried adding roses and cranberries this time; I initially just thought of them for decoration, so feel free to skip these two.
2. It's okay if the surface of the cake cracks; it doesn't mean a cake is only successful without cracks, and it tastes just as delicious with them~
3. This recipe uses a 6-inch removable bottom mold.