Cranberry Cheese Chiffon

Name: Cranberry Cheese Chiffon
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 yolk; 45g Cream cheese; 20g Caster sugar; 65g Low-gluten flour; 4 Egg white; 30g Dried cranberries; Some rum; 40g fresh cream; 40g Baking oil

by Qiaochu Baking

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Get it both ways: do both.
There are too many choices in life and I want to have both, such as: red roses and white roses in the eyes of men, high-level white-collar workers who want to travel the world and want free time, tall beauties with big breasts and brains... ...
It is not easy to have both, but it is innocent and even more understanding.
Cranberry Cheese Chiffon, you can enjoy the rich flavor and smoothness of cheese, but also capture the delicate and softness of chiffon. It has both, refreshing than cheese, richer than chiffon, and knows you better~
The cake that perfectly combines the advantages of the two is unceremonious. After refrigeration, it presents the sweet and slightly sour cheese, melts in the mouth, and has a fluffy and soft chiffon taste at room temperature. It appears different under different circumstances. One more point is too thick, one point less is too light. This kind of cake gives people the joy of not getting tired of eating. In fact, greed is to have both, it is clear that you want to live a better life.

Ingredients

Cranberry Cheese Chiffon

1. material:
Baking oil: 40g, fresh cream: 40g, egg yolk: 4, cream cheese: 45g, fine sugar: 20g, water: 5g, low-gluten flour: 65g, egg white: 4, fine sugar: 60 Grams, dried cranberries: 30 grams, rum: moderate

2. Production:
1. Cut cranberries and pour them into rum soak for 30 minutes, set aside

3. 2. Stir the baking oil, fresh cream and 10 grams of fine sugar together evenly

4. 3. Add egg yolks in portions and stir evenly

5. 4. Take the remaining 10 grams of caster sugar and cream cheese, soften it with warm water, and mix well

6. 5. Mix the cheese paste and egg yolk paste together and mix well

7. 6. Sift the low powder into the egg yolk mixture, mix evenly and set aside

8. 7. Beat the egg whites and add 60 grams of fine sugar together to make the foam close to rigid

9. 8. Take one third of the meringue to the egg yolk and stir evenly with a spatula

10. 9. Pour the mixed batter back to the remaining part of the meringue, and stir evenly with a spatula

11. 10. Squeeze the cranberries dry by hand, add to the cake batter and mix well

12. 11. Pour the cake batter into the mold

13. 12. The upper and lower heat of the oven is 170 degrees, and the middle and lower layers are baked for 40 minutes. Once they are baked, shake them twice on the countertop, then buckle them upside down on the cold shelf, and put them to cool completely.