Cranberry Chiffon Cake
” Chiffon cake is a basic cake that everyone who loves to bake loves to make, but this basic cake is a roadblock for many novice bakers. This is the temptation of Qi Feng’s color and taste that is difficult to resist. I insisted for a long time. Perfect until now! ”
The practice of cranberry chiffon cake
Prepare all materials.
First pour 25g of edible oil into 30g of milk, whipping and emulsifying with eggbeater, it will become thick after emulsification.
Add 5g of sugar and egg yolk, whipping with an eggbeater, you can draw a word whipping.
Sift the low-gluten flour in the whipped egg yolks, stir with a spatula, or cut in half.
After mixing, add the chopped dried cranberries and mix well.
Beating of egg white: Add 25g of white granulated sugar to the egg white 4 times. When the egg white is beaten with an electric eggbeater, add white granulated sugar; when the egg white becomes very delicate again
When the eggbeater is lifted, the hook will appear. Add the remaining white sugar to continue whipping, the hook becomes very small, continue to whipping, until the eggbeater is straight and sharp, and the egg white is finished.
Scoop one-third of the egg white into the egg yolk paste, pick up from the bottom and mix well. Pour all the batter into the egg whites, quickly mix and cut.
Pour the batter into a 6-inch mold, shake the mold hard a few times, shake out the bubbles in the batter, and put it into the preheated oven. 140 degrees, 50 minutes. After taking it out, let the mold fall vertically from a place 20 centimeters high, shocking the hot air in the cake embryo to prevent retraction, and then immediately buckle upside down to cool and demold. Finally, you get home cooking cranberry chiffon cake.