Cranberry cherry cake
By VicentaLakin
Isn't it nice to take a family or invite some of our best friends to go out? For food like mine, there's a way to make flowers for food, except for the flowers. It's not like you've got some eggnog left, and it's a shame to throw it away, so you've made angel cake, and it's a good product, and we'll share it with you。
Recipe Recommendations
- egg white 100g
- fine sugar 45G
- low-gluten flour 35g
- corn starch 5g
- dried cranberries 22g
- Salted cherry blossoms 6 flowers
- salt 0.3g
- white vinegar 4 drops
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Cranberry cherry cake
1
The water washes the salt off the surface of the cherry blossoms and sobs it, and cranberry is cut into small pieces. I use the whole cranberry dry, so I can see cranberry seeds
2
(b) Add salt and white vinegar to the egg clean
3
The fine sugar is added three times to the egg purifier and is distributed to the wet hair bubbles with an electric puncher
4
As shown, the point is that an egg-beater can pick up a corner, and it's done5
Sift into a mixture of low-banded flour and corn starch, evenly mixed with silicone razors
6
(b) Scattered cranberry crumbs
7
(b) Falling into the mould, increasing the impact of the shock several times
8
Drying of the cherry blossom with kitchen paper and putting it on the face of the cake
9
The oven is preheated, with a mid-middle of 165o for 25 minutes, and can be inserted with toothpicks or cooked without attachments
10
It can be painted in the middle of the day to the extent that you like, so as to avoid over-coloring and demodeling。Cranberry cherry cake Make Tips
White vinegar is so that the stability of the protein is not easy to melt, and if it's replaced with lemon juice, the baked cake will taste good and taste better。