Health benefits
Eggs: protect eyes and improve eyesight
Ingredients
Cranberry ( Adequate amount ) | Low flour ( 130 grams ) |
Milk ( 60 grams ) | Salad oil ( 40g ) |
Eggs ( 5 ) | Powdered sugar ( 30g ) |
Granulated sugar ( 60g ) |
How to make cranberry chiffon cupcakes
1.Separate the egg yolks from the egg whites.Add 30 grams of powdered sugar to the egg yolks and mix well.Add salad oil and milk and mix well.Sift in the low flour and mix well using cutting and mixing techniques.Let it sit for ten minutes.
2. Add sugar to the egg whites in three batches, beat until dry and foamy, then divide Add the egg yolk batter one at a time and mix evenly, put the mixed batter into a paper cup, and sprinkle chopped dried cranberries in the middle and surface of the batter.This is for ten medium paper cups.
3. Preheat the oven to 180 degrees, heat up and down for ten minutes, and add the batter Bake in the middle rack of the oven at 150 degrees for ten minutes, then bake at 180 degrees for forty-five minutes, adjust according to the temperature of each oven.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
