Cranberry chili cake
By VicentaLakin
A lot of people can't easily handle round-tone cakes, and individuals think that mid-to-medium models may be more suitable for newcomers, with a very low failure rate, a little cranberry, sour and sweet, and no more monotonous。
Recipe Recommendations
- low-gluten flour 90 grams
- milk 60 grams
- corn oil 40 grams
- low powder 2 grams
- fine sugar 80 grams
- white vinegar few drops
- eggs of 5
- the cranberry appropriate amount
- sweetening
- baking
- an hour
- simple
Steps for Cranberry chili cake
1
The cranberry is shredded
2
Add 2 grams of low-strength mixing
3
Corn oil + milk + + + + + 20 grams of sugar mixed to lactation Status
4
Add 90 grams of low-strength, and cut it with a mixer knife
5
Join the separated yolk
6
Stand by with a blending knife (do not overcut and circle mix) at 170 degrees preheat oven
7
A few drops of white vinegar and 20 grams of sand are added to the separated protein. Sugar
8
Use an electric omelet to hit the bubble and add 20 grams of sand. Sugar
9
Continue to use the electric omelet to stir the trail and add 20 grams of sand. Sugar
10
You can hit a short, straight angle
11
One third of the protein is drawn to the yolk paste
12
Add a third of the protein to the cut yellow paste
13
Pour the mixed yolk paste into the remaining third of the protein and cut it evenly
14
Join the cranberry break and cut it evenly
15
Falling into a medium-altitude model, shaking a few times, shaking a bubble
16
Put it on the bottom of the oven, 170 degrees up and down, 50 minutes out of the oven and rebut it right away
17
Done
18
Done
19
Done