Cranberry angel cake
By VicentaLakin
Angel cakes don't have grease, they don't use yolk, they're made of protein. Angel cakes are different from other cakes, and people who like them feel less greasy and more elastic, and people who don't like them feel dry, so they can't normally be bought in a cake store. I tried to do it today, and when I tasted it, I found out that I belonged to those who liked it. Would you like it
Recipe Recommendations
- protein
- fine sugar 45G
- lemon juice a little
- low-gluten flour 40
- dried cranberries 60g
- salt 1/8 tsp
- sweetening
- baking
- an hour
- simple
Steps for Cranberry angel cake
1
Get all the material ready。
2
When the protein is poured into the egg-pumper, it is squeezed into a few drops of lemon juice, which is mediated。
3
The salt is added to the fine sugar three times (first blended with the fine sugar). It's not very obvious that there's a texture to the rigid hair。
4
Scan low-strength flour and mix it in an irregular manner。
5
Smash it and put it in the cranberry dry
6
Over-mixing causes the protein to melt and the baked cake to become hard, so it's roughly even。
7
And if there's a big angel cake cone model, it's better to use a big one, not a small one in the picture. The oven preheated at 170 degrees and roasted 20-25 minutes, and then warmed up and threw the edges and roasted models out。Cranberry angel cake Make Tips
When whipping egg whites, using speed 3 on a 5-speed mixer is sufficient. After adding the lemon juice, beat slightly to disperse, then add 1/3 of the salt-sugar mixture. Beat until the volume doubles and the whites do not drip, then add another 1/3. Continue beating until soft peaks form and the whites show lines, then add the remaining salt-sugar mixture. Make sure to let the mixer rest periodically to avoid burning it out.