Cranberry Chiffon
1.
Prepare materials
2.
1. Separate the egg white and egg yolk into two large clean and dry bowls; add sugar to the egg yolk and beat evenly (beat the egg yolk until the color becomes lighter); add salad oil and stir evenly; then add milk and stir evenly; sift into low Stir the powder evenly;
3.
Cut dried cranberries into small cubes, sprinkle with 2 g of low powder, stir well and set aside;
4.
Add a few drops of white vinegar to the egg whites, beat with an electric whisk at low speed until the foam is thick, and start adding 20 grams of sugar; when the foam is fine and foamy, add 20 grams of sugar, and when there are fine lines, add the last 20 grams of sugar. Turn Beat the egg whites at medium and high speed until dry foaming; (Wet foaming means pulling up the head of the whisk, the sharp corners of the meringue in the basin will bend, and dry foaming means standing upright without bending;) First pick with a spatula Two large scoops of meringue into the egg yolk paste, cut and mix evenly; then pour the egg yolk paste into the meringue bowl, quickly cut and mix evenly, add the flour-coated dried cranberries and stir evenly, pour the mixed batter into the mold Middle, seven points full.
5.
Knock the mold on the table a few times to make the batter shake out bubbles, put it into the preheated oven at 170 degrees, put down the bottom, and fire up and down for 45 minutes.
6.
After baking, take out the inverted button and let it cool completely, then release the mold.
Tips:
Tips:
1. The soft and fluffy taste of chiffon cake is mostly due to the whipping of the egg whites. Make sure that the container for whipping the egg whites is water-free and oil-free
2. The bulge and cracks in the middle of the chiffon cake indicate that the oven temperature is too high, and the sinking in the middle indicates that the temperature is low. The power of your own oven is different, and it is often necessary to try it once to have experience. Try to avoid opening the oven when baking the cake. If the surface is very dark, you can cover it with tin foil, but you should open the door quickly. In addition, you can also use the low-temperature method to bake the chiffon, which is about 130 degrees, and bake for 90 minutes. In this way, the baked cake will not shrink, and it will be easy to succeed.
3. The method to detect whether the chiffon is cooked: insert a toothpick to see if there is any residue on the toothpick.
