Eight-inch cranberry chiffon cake

2024-06-28 20:14:18  Views 3 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Low-gluten flour ( 75g )
Corn oil ( 40g )
Milk ( 40g )
Eggs ( 4 )
Granulated sugar ( 50g )
Cranberry ( 20g )
How to make eight-inch cranberry chiffon cake
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    1.Preparation

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    2.Separate the egg whites and egg yolks into a water-free and oil-free container

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    3. Beat the egg whites until they are stiff and stiff.You need to use an electric egg beater.Beat the egg whites until they form small peaks when you take out the egg beater! Place in the refrigerator for later use

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    4. Beat the egg yolks at low speed and add sugar evenly Then add oil and milk and beat evenly!

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    5.Sift in the flour

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    6. Stir evenly without particles.Do not stir in circles!

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    7. Stir the batter evenly

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    8.Put 1/3 of the egg white into the egg yolk paste, stir evenly, and do not make circles!

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    9.After evenly mixing, pour 1/3 of the egg white into the egg yolk paste

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    10. Evenly pour into the remaining egg whites, stir evenly, do not make circles !

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    11.Pour in the cranberries

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    12. Stir evenly, beat twice to release big bubbles, and put it in the oven!

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    13. Preheat the oven, bake at 130 degrees for 10 minutes, bake at 150 degrees 30 minutes, personal ovens are different, you can control the temperature yourself!

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    14. Take it out of the oven and vent it twice, then turn it upside down to cool and demold!

Tips

If you put cranberries in the cake, it will be a cranberry cake.You can also add raisins!

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