#aca烤明星大赛#cranberry Chiffon Cup Cake
1.
Separate the refrigerated eggs, the yolks and the egg whites. Place them in a water-free and oil-free egg-beating bowl. Soak the dried cranberries in warm water for 30 minutes in advance. After removing them, squeeze the water and separate the frozen eggs, the yolks and the egg whites. Respectively installed in the water-free and oil-free egg-beating bowls
2.
First make egg yolk batter, pour milk and corn oil into the basin
3.
Stir with a manual whisk until it is completely emulsified, add 20 grams of caster sugar and stir to melt
4.
Add one egg yolk at a time
5.
Beat well and evenly
6.
Whipped up
7.
Sift in low-gluten flour, cut and mix evenly with a spatula
8.
The mixed batter is smooth and flowing, and the egg yolk batter is made
9.
First, add a few drops of lemon juice to the egg whites, use the 1st gear (low speed) of the electric whisk, and whip the thick air bubbles, then add 1/3 of the fine sugar
10.
Continue to beat and add the remaining sugar in 2 times until 9 is distributed
11.
Take 1/3 of the meringue and add it to the egg yolk batter, cut and mix with a rubber spatula, and stir evenly.
12.
Pour the mixed egg yolk batter into the remaining meringue, and continue to mix it with a rubber spatula to form a smooth egg batter.
13.
Put the egg batter into a paper cup eighth full
14.
Put cranberries and raisins soaked in dry water on the surface, hold the baking tray with both hands, and gently drop it from top to bottom for a few times to shake off the large bubbles
15.
Put the cake in the preheated oven, 150 degrees for the middle and lower layer, bake for 45 minutes
16.
After baking, take it out and let cool
Tips:
Xiaoyingzi's words:
1. Do not open the oven during the baking process to avoid the temperature in the oven from rising and falling.
2. If the temperature of your oven is not accurate, you still have to choose the time and temperature according to the temper of your oven. Generally, the more eggs, the longer the time.
3. The egg batter is filled with 8 portions and it will be full during baking.
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