Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Glutinous rice flour ( 80g ) | Eggs ( 3 pieces ) |
White sugar ( 40g ) | Six-inch hollow mold ( 1 piece ) |
Salad oil ( 40g ) | Water (milk) ( 45g ) |
| Dried cranberries ( 20g ) | Rum ( Appropriate amount ) |
Lemon juice ( Appropriate amount ) |
Cranberry Glutinous Rice Chiffon Cake
1.Prepare the required materials
2. Chop the dried cranberries and soak them in rum.
3.Separate the egg white and egg yolk, add 10 grams of sugar to the egg yolk, and beat it to a light color.
4.Add corn oil and mix well.
5.Add milk (water) again and continue to stir well.
6.Sift in the glutinous rice flour
7.Use a spatula to cut and mix well.
8. Add lemon juice to the egg whites.
9. Use a whisk to beat the remaining 30 grams.Add sugar in batches and beat.
10.Finally beat into dry foam.
11. Take 1/3 of the beaten egg whites and add to the mixed egg yolk paste inside, cut and mix well.
12.Pour the mixed egg yolk paste into the remaining 2/3.Mix well into the egg whites.
13. Take out the soaked dried cranberries and use them in the kitchen Drain the wine on paper, sprinkle a little dry powder and roll evenly.
14. Sieve and remove excess dry powder.
15.Pour the mixed cake batter into 1/3 of the mold.
16.Sprinkle evenly with dried cranberries
17. Pour in the remaining 1/3 of the cake batter.
18. Continue to sprinkle with remaining dried cranberries.
19. Pour all the remaining cake batter into the mold and shake it out.Bubble.
20. Place in a baking pan, preheat the oven to 140 degrees, and bake for 20 minutes, turn to 170 degrees and continue baking for 25 minutes.
21. Come out of the oven and shake out the water vapor.
22.Cool and remove from the mold
23.Cut into pieces.
24.The delicious cake is ready.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
