Cranberry chili cake
By VicentaLakin
It's still Chi Fung's favorite
Recipe Recommendations
- dried cranberries 2 spoons
- eggs of 3
- low-gluten flour 51 grams
- corn oil 30 grams
- milk 30 grams
- fine sugar 40 grams
- white vinegar 1ml
- sweetening
- roast
- an hour
- simple
Steps for Cranberry chili cake
1
Prepare the material. I'm using 6 inches
2
The protein is separated. It's filled with water and oil
3
The yolk is evenly mixed with milk and corn oil, sifting down the band. Pink
4
Smuggled to the puffy yellow paste
5
A few drops of white vinegar in the egg cleaners, three drops of fine sugar and a hard hair bubble
6
One third of the protein goes to the yolk paste, and it's even
7
And then you fall into the remaining protein
8
Flip evenly
9
Add cranberry dry
10
And then I fell into a 6-inch mold
11
In a preheated oven, 145 degrees up and down the tube for an hour
12
When you hear the oven tinkles, you take out the pendulum buttons on the grill to prevent backsliding
13
It's cold
14
Let's eat the slices