Light cream Cranberry cake

Light cream Cranberry cake

Introduction:

"A cake full of milk. I didn't change the name of Xiao Yao's prescription, but changed the shape. Some ingredients are slightly different. It's more suitable for my two little treasures. It's a good way to consume light cream quickly

Production steps:

Step 1: first, prepare the dried cranberries and chop them up. The original formula is 80g cranberry, but the addition of dried fruit will not affect the success or failure of the finished product. So, I only have 65g at home, so I put 65g, but in fact, it may not be enough, because when I cut it, my second son has been stealing.

Step 2: add a small amount of low flour into the cranberry (not included in the ingredients list), and let the cranberry dry wrapped with a thin layer of low flour.

Step 3: add 60g sugar to the cream, beat until it is as shown in the picture, and distribute it in 8 and 9.

Step 4: in the whipped cream, add 2 egg yolks and stir well.

Step 5: light cream paste, put a little salt, sift in low powder. Mix well and set aside.

Step 6: in the protein, drop a little white vinegar, add sugar in three times, and beat until there is a small hook as shown in the figure.

Step 7: mix the protein in the light cream batter by turning it up and down, mix well, then add the dried cranberry, mix well.

Step 8: pour into the mold. Preheat the oven 180 degrees.

Step 9: measure the temperature in the oven at 180 ℃ for 25 minutes.

Materials required:

Eggs: 2

Low gluten flour: 150g

Dried Cranberry: 65g

Light cream: 250g

Salt: 1g

Powdered sugar (light cream): 60g

Sugar powder (in protein): 60g

Note: powdered sugar is powdered by cooking machine.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet