raisin cranberry casserole
By VicentaLakin
Recipe Recommendations
- low-gluten flour 180G
- eggs of 8
- corn oil 120g
- milk 120g
- fine sugar 40g
- vanilla extract few drops
- lemon juice few drops
- sweetening
- baking
- several hours
- divine level
Steps for raisin cranberry casserole
1
Some of the food is collected。
2
Eggregated yolk separated。
3
Eggregation, remember。
4
Xinjiang raisin spare。
5
The fine sugar weighs (60 grams this time, 40 grams normally, not so sweet)。
6
Slurp sugar into the omelet, squirming with eggs。
7
Milk weighs。
8
Put it in yolk。
9
Corn oil is weighed and continues to be mixed in yolk。
10
Low-banded flour weighs。
11
Sifted to the yolk paste。
12
Very delicate。
13
Scatter to flour-free particles, with no trace, without excessive mixing, to prevent the emergence of spasms。
14
A few drops of lemonade in the protein may also be replaced by white vinegar, with a low-speed pass-through to bubbles and a third of fine sugar。
15
High-speed pass-through to the emergence of a thin line and a third of the fine sugar。
16
Hit the wet hair bubble and put it in the last third of the fine sugar。
17
To the end of dry hair。
18
Bringing up an eggbeater is a sign of success。
19
It's a hairy yolk paste and a protein paste。
20
Take a third of the protein paste and put it in the yolk paste。
21
Z-SHAPED, CLOCKWISE, DON'T PULL AROUND。
22
Pour mixed egg fluid into the remaining protein。
23
Continue to mix evenly with a clockwise flip。
24
Down into the raisins。
25
Flip a few times on it。
26
Falling into a 10-inch cake mold, shuddering a few times, blowing up internal bubbles。
27
And I'll put cranberry on the surface。
28
The oven is preheated at 135 degrees, with a cake paste and a mid-level roast for 55 minutes at a temperature adjusted to the temper of the oven。
29
Keep climbing。
30
It's time to put it upside down on the net。
31
Strip。
32
This time I cut the pieces for food。
33
It's delicious! I can't help but eat a few pieces。
34
It's finished