Cranberry Sticky Rice Chiffon Cake

Name: Cranberry Sticky Rice Chiffon Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 (one 45g) egg; 40g Salad oil; 80g Glutinous rice flour; 45g water; 20g cranberry; 40g Sugar

by yoyo primary color

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

The chiffon cake made with glutinous rice flour is very sticky and has a chewy and sticky feel. In addition, cranberry is added to enhance the flavor. It has a special flavor and has won unanimous praise from colleagues.
Recently, I like to try various types of chiffon cakes. I found that if you make too much, you can also come up with recipes. They are basically the same. This is the amount of glutinous rice flour, the size of the egg, and the size of the mold. The size also has an impact. I use Sanneng’s 6-inch aerial cake mold. In fact, the first reason I use it is that the cakes are more photographed, hehe. "

Ingredients

3 (one 45g) Egg
40g Salad Oil
80g Glutinous Rice Flour
45g Water
20g Cranberry
40g Sugar

Cranberry Sticky Rice Chiffon Cake

1. Soak the cranberries in rum overnight,

Cranberry Sticky Rice Chiffon Cake recipe

2. Soak up the moisture with kitchen paper, cut into small dices,

3. Wrap in flour.

4. Separate the egg white and egg yolk, beat the egg yolk and add 10g sugar in portions to whitish the egg yolk.

5. Add salad oil and mix well with a manual whisk.

6. Add water and mix well.

7. Add sifted glutinous rice flour, cut and mix evenly.

8. Add sugar to the egg white three times, and beat with an electric whisk until the egg whites stand upright and the sharp corners are slightly drooping (ie meringue).

9. Add one-third of the meringue to the roux, cut and mix evenly.

10. Pour the top batter back into the remaining meringue, cut and mix evenly.

11. Pour one-third of the cake batter from a high place into the bottom of the 6-inch hollow mold, add diced cranberries, and shake slightly to make it smooth.

12. Continue to add one-third of the cake batter, add the diced cranberries, and finally add the cake batter, the cranberries, and shake out big bubbles.

13. Put it into the preheated 140°, the last layer, (be careful to use a baking tray underneath, not a grilling net), bake for 25 minutes, turn 170°, for 25 minutes.

Tips:
1. The amount of flour should be determined according to the water absorption of your own glutinous rice flour, or you can adjust it with water. The viscosity of the egg yolk paste should be controlled well. If there is more water, you can bake it for a while.
2. After soaking, the cranberry tastes softer and fits better with the cake. In addition, the flour is not easy to sink to the bottom.
3. The temperature of the oven depends on the temper of your own oven.