Dried Cranberry Cake

by Wanshanhong

4.7 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Dried cake is a kind of stunner between cake and biscuits. The taste of cake, the taste of biscuits, and the degree of crispness is far more than ordinary biscuits. Whether you love biscuits or cakes, you will Fall in love with this snack. My baby doesn't like biscuits, but she especially likes this kind of cake. Another advantage of dried cakes is that they can be stored longer than cakes. It is always suitable for all ages and everyone loves it. Those who like it may wish to try. "

Ingredients

Dried Cranberry Cake

1. Butter melts in water

2. Add butter and 10 grams of sugar to the egg yolk

3. Stir thoroughly

4. Mix low-gluten flour and cornstarch (that is, corn starch) evenly and sieve 2 times

5. Then sift into the egg yolk liquid

6. Stir evenly

7. Add lemon juice to the egg whites

8. Whisk at low speed and stir until large bubbles are formed. Add 15 grams of sugar

9. Stir at high speed until the foam is relatively fine, then add 15 grams of sugar

10. Stir at high speed until the foam is fine and add the remaining sugar

11. Continue to stir at high speed until the lines are obvious, then turn to low speed

12. Until the whisk has a straight triangle when you lift it, the egg whites will be beaten.

13. Take 1/3 of the egg white and add it to the egg yolk paste

14. Stir evenly

15. Pour back into the remaining egg whites

16. Stir evenly, add chopped dried cranberries, and mix evenly

17. Pour into the baking dish

18. Bake in the oven at 170 degrees for 20 minutes

19. After baking, cut into pieces and let cool. If it is soft after cooling, you can bake it at low temperature for a while.

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