Cranberry cake
By VicentaLakin
A cranberry cake is highly recommended for you to learn, making it simpler and less warm... ..and it's similar to the Twilight approach, with a softer taste than Twilight, leaner internal tissues, weter and untidy, which is so delicious that it can't be stopped... ..it's better to use light cream instead of fresh milk and vegetable oil, more dense and wet cakes, more fragrance, more sweet, warmer, warmer in the oven, more stable and softer
Recipe Recommendations
- low-gluten flour 55g
- light cream 120ML
- eggs of 3
- dried cranberries 15g
- fine sugar 35g
- lemon juice 3ml
- milk fragrance
- roast
- an hour
- ordinary
Steps for Cranberry cake
1
Preparation of the main food items: 55 grams of low-banded flour, 3 eggs, 120 ml of light cream, 35 g of fine sugar, 15 g of cranberry dry and a little bit of lemon juice。
2
Prepare two water-free, oil-free containers, three eggs, and a separation of egg-cleaned yolk。
3
Add 120 ml of light cream to the yolk, and evenly mix the eggs (without having to give off)。
4
It's mixed up in good condition。
5
Scan 55 grams of low-banded flour。
6
Slowly mixing dry powder particles。
7
Three milligrams of lemonade or white vinegar were added to the egg clean and 35 grams of white sugar were added three times: low-speed to bubbles, plus the first white sugar。
8
Send it to bubbles that are thinner, plus a second white sugar。
9
When the bubbles disappear, there's a thin trail and a third sugar。
10
Continue to have a low-speed break, feel resistance, lift an egg-beater, and have a little bending hook。
11
Pour the yolk paste in, put the shredded cranberry dry, mix it, cut the hand, move it gently, and evenly (no garbing, easy to melt)。
12
The molds were made of oil paper, poured into the egg fluid, two strokes, and a bubble was lifted。
13
The oven is preheated in advance, placed in the middle of the oven, warmed water in the oven, baked up and down at 140°C for 30 minutes, then baked at 150°C for another 30 minutes, and released with a light air when the oven is out, which will be released after cooling。
14
The cranberry cake is finished, the mouths are wet and soft, with Nestle cream, fragrance, dry with cranberry and sour。
15
This cake, with the soft wind, the soft cream, the sour sweet of the cranberry, is really a drop, a little happiness with the tongue。Cranberry cake Make Tips
1. Light cream is released early at constant temperatures, and the mixing of low-temperature light cream and yolk tends to block easily, destroys emulsion and leads to rough cake tissue. 2. It is recommended that two additional layers should be packed in tin paper to prevent water from entering the base when using the active bottom mould. 3. The blending technique requires attention and is cut and rolled, and cannot be circled. 4. Waterless and oilless containers shall be used and ovens shall be pre-heated. 5. Base 6-inch ratio。