Cranberry sponge cake
By VicentaLakin
The soft, sweet cranberry cakes, the sour cranberrys and the cakes are perfectly integrated, and the sponge cakes are quick and simple。
Recipe Recommendations
- egg liquid 80 grams
- low-gluten flour 75 grams
- corn oil 15 grams
- fine sugar 55 grams
- milk 40 grams
- dried cranberries appropriate amount
- sweetening
- roast
- three-quarters of an hour
- senior
Steps for Cranberry sponge cake
1
Raw material。
2
A mix of corn oil and milk was used to stir up euphemisms and no oil stars were seen。
3
Hot eggs in the bowl with all the fine sugar。
4
High-speed ejection to high-density protein to low-speed for about 10 seconds, and low-speed to thin eggs。
5
Low-banded flour is sifted twice in advance, all of which is pouring into the funneled egg paste, which is rapidly evenly rolled, and ploughs into emulsed fluids along the razor。
6
Cranberry break, blend。
7
The cake was packed in a bouquet, squeezed into the kitchen cake mold, hit a few times and removed the bubble. The oven is preheated at 175° and the upper and lower middle level is roasted for 15 minutes。
8
Take it out of the oven as soon as it's done。
9
Soft and sweet。Cranberry sponge cake Make Tips
Breadtime and temperature are set with flexibility according to the home oven。