Rich Flavor and Freshness-cranberry Cheese Chiffon
1.
Soften the cream cheese at room temperature, add 35 grams of caster sugar and mix until smooth.
2.
Add the egg yolks one by one, stirring well after each addition.
3.
As shown in the figure. After stirring
4.
Add corn oil and mix well.
5.
Add lemon juice and stir well.
6.
Add milk and mix well.
7.
As shown in the figure. After stirring
8.
Sift in low powder, mix well, and mix with Z-shape to prevent gluten
9.
Eight egg whites.
10.
Add the remaining 75 grams of caster sugar, beat the egg whites to seven
11.
Add the meringue paste to the egg yolk paste in three times, stir and cut evenly.
12.
Batter after mixing
13.
Chop the dried cranberries and wrap them in some flour (except for the recipe portion). This will prevent the dried fruit from sinking to the bottom, but mine is still a little sinking. Don't stir too much after adding the dried fruit.
14.
Stir the dried fruit into the batter, turn it over twice, pour the batter into the mold and shake out bubbles. The oven is preheated 180 degrees, the middle and lower floors, the upper and lower fires, 40 minutes, using the 8-inch chimney chiffon mold. After being out of the oven, hold it upside down, let it cool for more than four hours and release it.
15.
Cut into pieces and serve. You can change the dried fruit to another type.
