Snowy Cranberry Cake

Snowy Cranberry Cake

1. First make ice crust, pour glutinous rice flour, sticky rice flour and orange flour into a basin, then add 28 grams of sugar and mix well.

2. Pour in 200 g of milk, mix until there are no particles, pour in 20 g of corn oil, stir again, and let stand for 30 minutes.

3. After the water in the pot is boiled, put the batter in it and steam it over water. Stir continuously for a few minutes. When the batter reaches hand temperature, remove from the heat and mix for a while.

4. Pour the batter into a stainless steel dish, cover with a lid or heat-resistant plastic wrap, and steam on high heat for about 20 minutes. (The actual steaming time depends on the utensils and firepower, and the stainless steel dish is replaced because it is easier to cook and reduces the steaming time).

5. The color of the inside and the periphery of the steamed ice skin is the same, and there is some oil slick on the surface. If the middle part is whiter than the surroundings, it is not fully steamed. Continue to steam for a few minutes.

6. Stir it quickly with chopsticks. When it is not so hot, put on gloves and knead it to a smooth dough, put it in a fresh-keeping bag or airtight box, and chill in the refrigerator for 2 hours.

7. Now start to make the cake, mix 52 grams of milk and 40 grams of corn oil evenly, the emulsification is good, there is no separation of water and oil.

8. Sift the flour through a sieve and mix a few times until the dry powder is not visible.

9. Pour the egg yolks in twice, and add the second egg yolks after mixing.

10. This is the state of mixed egg yolk paste.

11. Add 40 grams of sugar to the egg whites in 3 times and beat them with an electric whisk until neutral foaming. Spoon 1/3 of the whipped meringue into the egg yolk paste, and cut and mix evenly from the bottom.

12. Pour it back into the remaining meringue and mix evenly with the same method to form a smooth cake batter.

13. Pour the cake batter into a square baking pan lined with greased paper, and smooth the surface.

14. Put it in a Dongling K40C oven that has been preheated to 170°C and 175°C in advance, and bake for about 16 minutes (the actual baking temperature depends on the temper of your own oven).

15. After baking, take the cake out, let it dry for 3 minutes and place it on another piece of clean greased paper. Tear off the greased paper at the bottom while the cake is hot. After the cake cools down, cut off the four sides and cut into 4 equal portions.

16. Refrigerate the loosened ice crust and take it out, place it between two pieces of plastic wrap, and roll it out into a rectangular shape (to prevent sticking, sprinkle some cooked cake powder inside).

17. Put on the cake sticks.

18. Add icing sugar to the whipped cream and whipped it over ice water. Use a spatula to spread the whipped cream on the top of the cake slice and place the dried cranberries on top.

19. Put another piece of cake.

20. The snowy skin is rolled up against the cake and cut off. Make the next cake bar. This rolled ice crust is enough to make two cake bars.

21. After making it, wrap it in greased paper and put it in the refrigerator to set for more than 2 hours.