Cranberry Chiffon

I didn't sleep at noon on a hot day and made cakes. I really had to pay it off. These colleagues asked batch by batch, time and time again, to eat the cake I made, wishing to make it time and time again, which really cannot be delayed. What's more, it's about to leave here, when they remind me of me, they will think of my cake. Ha ha. This recipe is really good, and the error rate is low. It tastes good, top quack!

I didn't sleep at noon on a hot day and made cakes. I really had to pay it off. These colleagues asked batch by batch, time and time again, to eat the cake I made, wishing to make it time and time again, which really cannot be delayed. What's more, it's about to leave here, when they remind me of me, they will think of my cake. Ha ha. This recipe is really good, and the error rate is low. It tastes good, top quack!

Material

protein 4
Sugar 48g
White vinegar A few drops
yolk 4
water 36g
oil 30g
Low powder 56g
Self-ground red dates powder 12g
cranberry random

Egg white and egg yolk are separated. Egg whites hit the water-free and oil-free basin.

Make the yolk paste first. Add water and oil to the egg yolk, mix smoothly, sift into low powder and red dates powder. Use a manual whisk to mix well, taking care not to buckle.

Add a few drops of white vinegar to the egg whites and sugar at once. It was short and sharp when it was lifted to the egg head.

Pour three-thirds of the egg white into the egg yolk paste and still use a manual whisk to mix well. Then pour it back into the egg white bowl, mix it with a manual eggbeater or spatula, pour the cranberries into the stirrer, then pour it into the chiffon mould.

The oven is preheated at 150 degrees, the bottom of the room, the grill net is raised, the mold is dropped twice from a height of 10cm, and large bubbles are shaken into the oven.

35 minutes. ok. Take it out and drop it once again from a height of 10cm, let it buckle up and let it cool. There is no retraction at all. De Situ.

Cranberry Chiffon Step 6

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