Sponge Cranberry Cake Cups
1.
Prepare the required materials
2.
Soak the dried cranberries in cold boiled water to soften
3.
Pour the eggs and caster sugar into the mixing bucket
4.
Adjust the speed to 8th gear for 20 minutes
5.
Beating the whole egg
6.
Heat insulation and hydration of butter and milk
7.
The whole egg is beaten until the lines on the beater do not disappear.
8.
Sift all the flour twice and set aside
9.
Sift in the low powder, then preheat the oven up and down to 165 degrees for 10 minutes
10.
The technique should be light, from the 2 o'clock direction to the 8 o'clock position, and mix until you can’t see the dry powder.
11.
Then pour the butter and milk from the spatula into the same direction from 2 o'clock to the 8 o'clock position, and mix until they are completely mixed.
12.
Pour the batter into the piping bag
13.
Squeeze the batter on the paper cup, 8 minutes full
14.
Dried cranberries on the yard
15.
Put it into the preheated oven and heat it up and down at 165 degrees for 25 minutes
16.
Shake it out of the oven and move it to the grill to cool down
17.
Finished picture
18.
Finished picture
19.
Finished picture
20.
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21.
Finished picture
22.
Finished picture
Tips:
1. The size of the paper cup is 12ml
2. I use native eggs, if you use foreign eggs, 4 will be fine
3. (This temperature is for reference only, please adjust according to your own oven temperature)
