Crispy Cranberry cake

Crispy Cranberry cake

Introduction:

"My son asked me to make this cake. I think the amount of butter is too large, and the heat can't be underestimated. I've been procrastinating for a long time. It's time to start school these two days. Let's make a wish. The recipe is made by Jun. I changed the cherry into cranberry. This cake is crisp on the outside and soft on the inside. It's not very good, but my son is very face saving To be honest, it's delicious, but because of its heat, just this once. "

Production steps:

Step 1: first make crispy granules: soften the butter, then add the sugar powder and high gluten flour in the ingredients, and rub them gently with both hands.

Step 2: soften 100g butter, add sugar and salt, beat until white and big

Step 3: add the egg liquid in three times, stirring each time until the egg and butter are completely mixed, and then add the next time.

Step 4: the mixed butter should be smooth and delicate without separation of egg oil.

Step 5: sift the flour and baking powder into the butter

Step 6: stir gently to make cake paste, then add cranberry and stir well.

Step 7: pour the cake paste into the mold

Step 8: Sprinkle pastry on the surface.

Step 9: put it into the oven with 190 ℃ preheating, bake the upper layer until the surface is colored, lower the temperature to 170 ℃, move the baking tray to the lower layer, and bake for about 25-30 minutes.

Materials required:

Butter: 100g

Powdered sugar: 50g

Egg: 1

Low gluten flour: 70g

High gluten flour: 35g

Salt: 1 / 8 teaspoon

Baking powder: 2.5G

Cranberry: moderate

Note: this cake is crisp outside and soft inside. The sweet and sour of cranberry and the rich aroma of butter are mixed together. With a cup of black tea, the taste, you know.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet