Ingredients
Protein solution ( 100g ) | 0 calories sugar ( 40g ) |
Low-gluten flour ( 50g ) | Corn starch ( 10g span> ) |
Corn oil ( 30g ) | Milk ( 60g ) |
Lemon juice ( a few drops ) | Dried cranberries ( appropriate amount ) |
How to make cranberry angel food cake
1. Prepare ingredients for later use.Weigh low-gluten flour, milk, 0-calorie sugar, corn oil, dried cranberries, and protein liquid
2. Chop dried cranberries and set aside
3.Take a water-free and oil-free basin, add corn oil, milk, low-gluten flour, make a "z" and mix evenly
4.Take another oil-free and water-free basin and weigh 100 grams of OFU protein liquid
5.Add a few drops of lemon juice
6.Add the sugar to the egg whites in three batches, and beat until dry peaks appear, that is, when the egg beater is lifted up, there are small upright corners
7.Put 1/3 of the meringue into the batter and mix evenly
8.Pour it back into the remaining meringue and mix evenly, using the same technique
9.Add the chopped dried cranberries and mix evenly-
10.Pour into a 6-inch mold and shake it a few times to release big bubbles
11.Put it into the preheated oven and bake at 150 degrees for 35 to 40 minutes
12. Take it out after baking, shake it a few times to release the heat, and let it cool down
13.After cooling, remove from the mold and cut into pieces
14. Break it open and take a look.It is as white and soft as cotton, melts in your mouth, sweet and sour, super delicious!
15.Finished picture!
16.Finished picture!
Tips
1: The basin must be a clean basin without water or oil.
2: When beating egg whites, you must add sugar three times, and beat until dry foam.Lift the egg beater and it will have an upright sharp corner.3: When mixing the cake batter, be careful not to stir in circles, as this will cause the egg whites to defoam.
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