【cranberry Milk Flavored Condensed Custard Cake】
by Burnt Apple
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Pour the cranberries, caster sugar, white rum, and boiling water into a small pot and heat until the dried cranberries swell and become soft. Let the water dry and let cool for later use. Put the low-gluten flour and baking powder in material b in advance Mix and sieve for later use
2. Add 15 grams of low-gluten flour to the cooled cranberries and mix well
3. The butter is softened at room temperature, and be beaten with a whisk until it is smooth and particle-free (it can be beaten with insulated water, no need to beat it temporarily)
4. Add the condensed milk in three batches, whipping evenly each time, then add the next time, and the butter will be whitish and swollen.
5. Add the egg yolk liquid three times, and then add the next time after whipping evenly
6. Add half of the low-gluten flour and baking powder, stir evenly with a rubber spatula
7. Add the cooked cranberries to the batter and stir evenly
8. Add the other half of the flour and baking powder together and mix well
9. Pour 10 grams of white sugar into the egg whites, and use an electric whisk to beat until hard foaming (lift the whisk to show a short and upright small sharp corner to indicate that the whisk is ready)
10. : Take half of the meringue and add it to the batter, gently stir up and down, then add the other half and stir in the same way
11. The mixed cake batter is shown in the figure
12. Pour into a rectangular mold, sprinkle almond slices, put it into the preheated oven at 160 degrees for about 40 minutes, let it cool for a while before demoulding, sieve a suitable amount of powdered sugar on the surface and cut into pieces.
Tips:1: Try not to use too large a mold, and the shape is arbitrary
2: Adding condensed milk makes this cake richer in texture, friends who like sweet taste can reduce the amount of condensed milk
3: The surface of the baked cake is crispy and the inner layer is sweet, and the slag will be slightly dropped when cutting
