Cranberry Chifeng cake made in oven(kao xiang zuo dan gao zhi man yue mei qi feng dan gao )

Cranberry Chifeng cake made in oven

Introduction:

"It's a very soft and delicious Cranberry Chifeng cake. Add Cranberry to add a lot of flavor

Production steps:

Step 1: Ingredients: 85 grams of low gluten flour, 60 grams of white sugar, 40 grams of milk, 40 grams of salad oil, 4 eggs (separate protein and yolk), 30 grams of white sugar, and right amount of cranberry (no upper photo)

Step 2: add 30 grams of white sugar to the yolk and stir.

Step 3: add the salad oil and stir. (corn oil can be used instead)

Step 4: add milk and stir

Step 5: sift in the low gluten flour.

Step 6: stir.

Step 7: slowly mix well until smooth, fine, no particles, sticky state.

Step 8: add 60 grams of white granulated sugar to the egg white, add sugar three times, and beat it with an egg beater until it can produce solid triangle foam.

Step 9: add one third of the egg white to the yolk.

Step 10: mix well.

Step 11: then pour all the mixture into the egg white bowl and stir until well distributed.

Step 12: because someone says they want to eat cranberries, they need some chopped cranberries. Put it in a 6-inch mold box and put it on the table.

Step 13: put in the preheated oven. Hot air baking, 155 degrees, 40 minutes.

Step 14: come out of the oven, there is a little crack on it.

Step 15: cool and demould. (the cranberry is too hard to crack). Don't learn from me when doing this step. If you want to add cranberry, you can crack the material first, then sprinkle some cranberry on it, and then crack it lightly.

Materials required:

Low gluten flour: 85g

Milk: 40g

Eggs: 4

Cranberry: moderate

Sugar: 30g

Salad oil: 40g

Note: oven: the key to success of bertui pe5260 oven: 1. The dish to beat the protein must be water-free and oil-free, and the egg yolk cannot be mixed with the protein, otherwise it will affect the beating of the protein; 2. The protein must be sent to the dry state (adding one or two drops of white vinegar or lemon juice when beating the protein can help to beat the protein more easily and more stable); 3. Mix the noodles Paste, you should use the bottom-up mixing method to mix the batter, do not vigorously stir, to avoid defoaming; 4, when mixing, do not add all the protein at one time, so it is not easy to mix evenly, but also easy to make protein defoaming; 5, baking Qifeng cake must use sticky mold, absolutely can not use non sticky mold or oil on the mold, because it is difficult to climb the cake, pour 6. Qi Feng's batter contains a lot of water, so it needs to be baked at low temperature for a long time; 7. The baked cake should be turned upside down immediately and completely cooled before demoulding, otherwise it will collapse easily.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Kao Xiang Zuo Dan Gao Zhi Man Yue Mei Qi Feng Dan Gao