Sour plum cake

Sour plum cake

Introduction:

"It's only two days since the last cake was made. Mom has started to make the cake again. Anyway, she practices more, so that she can remember more firmly and understand more shortcomings. In short, the more she makes, the more energetic she is. She not only solves the problem of breakfast, but also skillfully practices it. It's very good ~"

Production steps:

Step 1: weigh all the materials you need

Step 2: separate egg yolk and egg white

Step 3: add milk, cranberry sauce, salad oil, sugar and salt to the egg yolk. Mix well

Step 4: sift in low gluten flour and mix well

Step 5: whisk the egg white, then add 20 grams of sugar

Step 6: three drops of white vinegar

The seventh step: the protein foam is fine, after a little, add 30 grams of sugar.

The eighth step: the protein foam is a little more delicate, then add the last bit of sugar.

Step 9: beat until firm, the egg white liquid hanging on the beater is straight, it's OK

Step 10: add half of the egg yolk to the egg yolk

Step 11: after mixing, pour it back into the remaining half of the protein solution, and continue to stir evenly by cutting and mixing

Step 12: pour into the rice cooker and shake out bubbles

Step 13: press the normal cooking button to make a cake. After the cooker trips, you can take out the inner liner and pour it to cool

Step 14: take out the cake and turn it upside down to cool

Materials required:

Low gluten flour: 120g

Eggs: 5

Salad oil: 80g

Milk: 80g

Sour plum sauce: 80g

White granulated sugar: 100g

Salt: 2G

Vinegar: 3 drops

Note: this cake is very successful, all depends on the egg white in the time to beat very well, must hit the protein is very strong, not only let the protein inverted will not flow out OK~

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet