The cranberry cake
By VicentaLakin
I love this cranberry cake, the sour cranberry with the crumbs, and it's not tired of eating it, and it's very healthy, it's simple, and the new hands are making tea
Recipe Recommendations
- milk powder 50g
- low-gluten flour
- butter 80g
- dried cranberries 25g
- room temperature egg yolk of 3
- black sesame appropriate amount
- egg liquid
- sweetening
- roast
- an hour
- ordinary
Steps for The cranberry cake
1
Preparatory materials, small slices of butter are softened early to easily pierced. Cranberry shredding。
2
The softened butter is hit with an egg-beater, and it gets bigger and darker. Puffy feathers. It is divided into three to four rounds, each of which is sent to full integration and the next, until all is completed。
3
The softened butter is hit with an egg-beater, and it gets bigger and darker. Puffy feathers. It is divided into three to four rounds, each of which is sent to full integration and the next, until all is completed。
4
Scan low-banded flour and powdered milk。
5
Scratch to the edge of the basin, evenly smoothed to no dry powder. Fall into the cranberry。
6
Scramble。
7
Preheat oven, 170 degrees up and down. Toaster tarp. Split it up into 20 grams, round it up. Brush all the egg fluids, soak the black sesame。
8
Put it in the middle of a preheated oven, 165 degrees, about 20 minutes。
9
When you're done with it, you'll be fineThe cranberry cake Make Tips
One, the oven, is not the same, the time temperature is the reference, and the colour is good enough for tin paper; two, no cranberry, can be used with raisins; and three, the article comes from @Wushi。