Cranberry Angel Cake(man yue mei tian shi dan gao )

Cranberry Angel Cake

Introduction:

Production steps:

Step 1: soak cranberries in rum for one hour;

Step 2: drain the water, add the right amount of flour, stir evenly;

Step 3: beat the egg white with egg beater to form fish eye blister;

Step 4: add appropriate amount of sugar in two or three times and continue to beat;

Step 5: when the protein is whipped to nine minutes, drop a few drops of white vinegar until it is wet and foamy;

Step 6: stir up the protein with a scraper, and the glycoprotein is inverted triangular, but does not drop;

Step 7: sift the low gluten flour, corn starch and salt, and pour into the protein;

Step 8: pour in the prepared cranberries;

Step 9: gently mix the flour and protein with a rubber scraper. When mixing, turn the flour from the bottom up with a rubber scraper. Do not stir in circles to avoid gluten;

Step 10: pour the mixed cake paste into the mold, smooth it, hold the mold by hand and shake it twice to shake out the air bubble;

Step 11: put into the preheated oven, 160 degrees, bake for about 35 minutes.

Step 12: the bright red cranberries are dotted in the white cake, such as the ruby shining, which makes people want to have a taste.

Materials required:

Protein: 6, about 200g

Sugar: 120g

Low gluten flour: 65g

Corn starch: 10g

Cranberry: 40g

Rum: moderate

Salt: 1g

White vinegar: right amount

Precautions: 1. Soak cranberries in rum for one hour in advance, which not only makes Cranberry taste more unique, but also can remove the fishy smell of eggs; 2. Control the moisture of the soaked cranberry and add appropriate amount of flour, so that its surface is evenly covered with flour, so that the processed Cranberry will not sink to the bottom; 3. Add sugar to the protein to make it wet and foamy, The best way to distinguish the protein is to lift the protein with a scraper, and the glycoprotein is inverted triangle shape, but does not drop; 4. When mixing the sifted flour and other ingredients, pay attention to the mixing method, use a rubber scraper to stir from the bottom up, and do not stir in circles, so as to avoid gluten in the flour; 5. After putting the mixed egg white paste into the mold, smooth it, and bump it to make the protein paste and the mold fit (I pour some, seven times) 6. Put in the preheated oven, 160 degrees, bake for about 35 minutes, then come out of the oven, take it out and turn it upside down; when it is slightly hot, move the cake slowly, it will be easy to demould.

Production difficulty: ordinary

Process: Baking

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Man Yue Mei Tian Shi Dan Gao