Raw materials: 65 g low powder, 10 g Corn starch, 6 protein, 50g dried cranberry, 80g sugar (original formula 120, I lost), 1g salt, a few drops of lemon juice.
The practice of cranberry Angel Cake
1. dry Cranberry with a little starch, stir and stand by. If you have rum, you can make it and add flavor. I don’t have to omit it.
2. Put the protein in the pot, use the cook machine to pass the coarse bubble, add sugar three times, continue to pass.
3. The protein is sent to nine minutes and drops of lemon juice until it is wet. Chef machine to pass protein, very good use, adjust the protein in.
4. The protein is lifted in a beating cage, which is inverted triangle but does not drop.
5. After sifting the flour with corn starch and salt, the flour is sifted into the protein.
6. Pour in the ready cranberry.
7. Stir evenly with a rubber scraper. When stirring, turn the rubber scraper from the bottom to cut it. Do not stir by circle to avoid protein defoaming and flour. Pour the batter of the mixed cake into the mold. Smooth, shake twice hard to shake the bubble out of the atmosphere.
8. Put in the preheated oven, 160 degrees, bake for about 35 minutes to be out of the oven. If the cake is badly colored, tin paper can be covered.
9. Take out the buckle after baking. Cool and remove the film. I am not very good film removal this time Oh, a little sticky, when off is not smooth.
1. After controlling the moisture, add a proper amount of flour to make the surface evenly covered with flour, so that the treated Cranberry will not sink;
2. No fresh lemon juice, you can use white vinegar a few drops instead of oh.