Eight-inch Chiffon Cranberry Cake is Soft and Sweet

Name: Eight-inch Chiffon Cranberry Cake is Soft and Sweet
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Flour; 5 egg; 60g Deya Skim Milk; 50g Arowana Corn Oil; 45g egg white + 10g egg yolk Caster sugar; 5 drops White vinegar; Small amount (a little bit will do) salt; Some Cooked black sesame; Some Dried cranberries

by Happy to learn cooking

5.0 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

I made the cake for more than a month, and I could hardly make it in the rice cooker at the beginning. The 30-liter Changdi oven I bought just a few days ago, with the upper and lower temperature, can make it very high every time. I decided to write down the recipe today because it is so delicious. However, I have not solved the problem of cracking. I think my family is not so particular about eating, and the success rate is 100%! It is convenient to record here. You can refer to and try to do it. My family doesn't like to eat too sweet, this one is slightly sweet. Good taste! Note that a drop of water can't touch utensils including pots during the whole process. There should be no egg yolk in the egg whites. It is used in the egg white magnifying bowl. "

Ingredients

100g Flour
5 Egg
60g Deya Skim Milk
50g Arowana Corn Oil
45g egg white + 10g egg yolk Caster Sugar
5 drops White Vinegar
Small amount (a little bit will do) Salt
Some Cooked Black Sesame
Some Dried Cranberries

Eight-inch Chiffon Cranberry Cake is Soft and Sweet

1. Put a small milk pot on the scale, and after clearing it, add corn oil, milk, and 10g of fine sugar. After stirring, put it on the induction cooker to heat, take it off after bubbling, make a circle to dissipate heat, about 100 times, put in the sifted flour, and mix evenly. The hot noodles are finished.

2. Separate the egg white and the yolk. Stir the egg yolk gently, pour it into the hot dough, and stir gently. Don't over-mix to avoid gluten, don't take too long, cut and mix it horizontally and vertically or stir-fry.

3. Put white vinegar and salt in the egg whites, beat with a whisk at low speed for one minute, add one-third of the sugar when it becomes large, and continue to beat for two minutes to become small bubbles. Add one-half of the sugar and adjust to medium speed. After a while it becomes a bit textured, add the last sugar. Adjust the high speed to beat until the egg white shows a deep texture, the chopsticks will not fall down, the egg beater sticks down and picks up a lot of small triangles, which is basically complete. Don't overdo it. Very important step!

4. Add one-third of the egg whites to the egg yolk paste, chop and mix, stir like a stir-fry, and mix well, about 1 minute or so. Then pour all into the remaining egg whites and mix well in the same way. At the same time, add dried cranberries, sweet and sour.

5. Pour the mixed paste into an 8-inch mold, roughly flatten the surface, and lift the mold to vibrate large bubbles. You can sprinkle some black sesame on top. Add to the lower and middle level of the preheated oven, my home is a four-level oven. About 135 degrees up and down, 50 minutes. My oven is relatively hot.