Cranberry Pork Floss Layer Cake

Name: Cranberry Pork Floss Layer Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 4 egg; 1g salt; 35g Shimizu; 80g White sugar; 95g Cake flour; 35g Sunflower seed oil; 40g cranberry

by Lao Fang Xiaoyu

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Thanks for the trust of the food world! Thanks for the support of ACA! Thank you for giving praises! I had the honor to participate in #ACA Baking明星大赛#, and entered the semi-finals, won a 200 yuan gift voucher/piece, and used the gift voucher to purchase a few ACA molds; this is a great work!
Sometimes I am quite selfish. I know that the one who likes to eat solid sponge cake more than the soft chiffon cake, but I don’t have much for him. Hey, today can be considered as a make up; the cake is made. After the batter is filled with 6 continuous molds, there is still half of the cake batter, and one oven can’t fit 2 6 continuous molds, so I pour the cake batter into the square plate and turn on the other oven to bake; haha : In this way, the two ovens will be baked together in less than 5 minutes before and after; as soon as the photo is taken, hurry up and show your courtesy. Before you swallow it, you will say: delicious, delicious, powerful~~~"

Ingredients

Cranberry Pork Floss Layer Cake

1. The cake flour is weighed and sieved for later use

2. Cut cranberries into small pieces and sprinkle a little cake flour, mix well and set aside

3. Pour water and sunflower oil into the basin

4. Stir with egg extract until fully emulsified and set aside

5. Pour salt and sugar in the egg bowl

6. Use a whisk until the chopsticks can stand upright or the figure of eight does not disappear quickly

7. Pour the cake flour in two times and mix up and down evenly

8. Take 1/3 of the cake batter and stir evenly in a basin of water and oil

9. Pour it back into the cake batter

10. Sprinkle in the cranberries and stir evenly

11. First fill up another 6 continuous molds, then pour the remaining cake batter into the square plate

12. Put into the middle layer of the preheated oven: the upper and lower fire is 170 degrees

13. Bake for about 17 minutes

14. Remove the baking tray

15. Quickly remove the mold and move it to the grill to cool down

16. Then cut into 9 small pieces on average, and squeeze 6 small pieces onto the salad dressing

17. Sprinkle some pork floss

18. Combine with 3 pieces/combination

Tips:
1. This formula can make 2 plates of 6 continuous molds, but I made a plate of 6 continuous molds and a 28*28 square plate cake cake, please friends who like it, increase or decrease according to your own molds, if any Please solve the problem
2. Making sponge cake requires a higher egg liquid temperature than Chiffon. In summer, you can send the egg liquid directly like I did today, but when it’s cold, you need to keep the egg liquid temperature at about 40 degrees, that is, water-proof. Heating method is the easiest to kill success
3. The mixing method of the same sponge cake is very important, it needs to be stirred and not stirred, otherwise it will be easy to defoam