Sweet Cranberry Corn Cake
1.
Cut dried cranberries into small cubes and set aside.
2.
Break up the egg yolks, add milk and salad oil, draw a "Z" and stir them until there is a layer of fine foam on the surface, that is, the emulsification is complete.
3.
Mix all the powders, sieve into the egg yolk liquid, and stir evenly.
4.
Add dried cranberries, stir until smooth, and set aside for later use.
5.
Whisk the egg whites at a low speed with an electric whisk at a low speed, and add 1/3 of the powdered sugar.
6.
. Then continue to beat with an electric whisk at high speed until the egg whites become fine foam, then add 1/3 of the powdered sugar.
7.
Continue to beat with an electric whisk at medium speed until the whisk is shaped like a big hook, and add the remaining 1/3 of the powdered sugar.
8.
Finally, beat at low speed until resistance is obvious, and when the whisk is lifted, the tip is a short, small peak.
9.
Take 1/3 of the meringue and add it to the batter, stir evenly with a rubber spatula.
10.
Pour it back into the meringue and continue to mix evenly until no trace of egg white is visible and the batter is smooth and smooth.
11.
Pour the batter into the 6-inch chiffon cake mold in the school kitchen, shake it slightly to make the surface of the batter flat, and shake it twice.
12.
Sprinkle coconut paste on the surface of the cake batter.
13.
Wrap the mold tightly with plastic wrap.
14.
. Put it into the preheated steaming oven, low temperature steaming mode, upper and lower fire 100 ℃, steam for 40 minutes. Don't rush to take it out after steaming, first simmer in the steamer for 5 minutes. (If you don’t have a steaming oven, use a steamer, boil the water on a high fire, put in the cake batter, heat it on medium heat for 40 minutes, and simmer for 5 minutes.
15.
. Shake it once out of the oven and let it cool slightly.
16.
You don't need to let it cool completely, it can be demoulded after about ten minutes. First, gently push the bottom of the mold to release the cake a little bit, then place the mold on a cup, and gently push the mold down to release it easily.
Tips:
1. The amount of the recipe is a 6-inch chiffon cake mold.
2. Do not use non-stick molds, use chiffon cake molds.
3. I use Xinliang for corn dumpling flour, sticky rice flour and glutinous rice flour. The water absorption of different flours is slightly different. The amount of milk can be adjusted according to actual conditions. The batter before adding the meringue needs to be fluid and not too thick. .
4. The egg-beating bowl containing the egg whites must be oil-free, water-free and egg-yolk-free.
5. Be sure to wrap it in plastic wrap before steaming, otherwise the water vapor will drop on the surface of the cake, causing the surface to be wet all the time.
6. If you don’t have a steamer, use a steamer, boil water on a high fire, put in the cake batter, heat it on medium heat for 40 minutes, and then simmer for 5 minutes.
