Cranberry heart cake

Cranberry heart cake

Introduction:

Production steps:

Step 1: raw materials

Step 2: beat the eggs, separate the yolk and white, and put them into a clean basin without water and oil

Step 3: sift the low gluten flour

Step 4: add the sugar into the yolk, stir well with the beater until completely dissolved, no need to stir

Step 5: add water, salad oil, vanilla extract, half low gluten flour, and stir until the batter is smooth and thick

Step 6: the batter can be pulled out slightly sharp angle, then add the remaining flour, continue to stir until fully integrated, there is a certain viscosity, reserve

Step 7: add the sugar in batches, and beat the egg white,

The eighth step: to the foam that can pull out the complete corner, the protein frost is finished.

Step 9: add 1 / 3 protein cream into the egg yolk paste, cut and mix evenly with a rubber scraper

Step 10: pour the mixed egg yolk paste into the basin of protein cream, and continue to mix well. It's better for the finished batter to slide in proportion to the width (this step is not good for one person)

Step 11: after the baking mold is oiled and powdered, scoop in the batter, put on the chopped cranberries, shake with force, and the bubbles come out, and put them into the middle layer of the preheated oven. Heat 150, heat 120, bake for 25 minutes. During the process, in order to make the surface color and fire, the last few minutes were adjusted to 160

Step 12: when the finished product comes out of the oven, immediately turn back the barbecue net to cool

Step 13: This is the remaining batter baked at the same time Madeleine round shell mold

Step 14: the heart-shaped cake is being cooled

Step 15: turn over the finished product

Materials required:

Egg yolk: 3, about 60g

Water: 2 tbsp, about 30ml

Salad oil: 30g

Low gluten flour: 50g

Vanilla extract: a few drops

Dried Cranberry: 15g

Fine granulated sugar: 20g

Egg white: 3, about 90g

Note: 1, the amount of three eggs out of the basic two people eat quickly, people can consider more than five eggs, of course, the ratio is not the same. 2, because the amount of low powder is not much, in order to have a better degree of expansion, when making egg yolk paste, add low points must be carefully mixed evenly, the batter hit a certain viscosity. 3, egg white to the final stage, turn low speed to send, let the protein cream appear Smooth texture. I only have time to bake in the evening. I took photos in the middle of the night with my mobile phone alone. If I don't know the steps, I can refer to the steps of other hemps in Meitian. If the remaining protein cream becomes dry and hard when mixing the batter with protein cream for the first time, please remember to stir it vigorously before adding protein cream for the second time until it is smooth and fine. 3. Rubber scraper mixing remember to use cut mixing instead of circle mode, in order to avoid defoaming. 4. Because I use silica gel mold to bake, in order to demould, I use the form of brushing oil, sprinkling flour and pouring out. 5. In order to make the cake at the bottom look white and moist, the fire used to lower the fire is relatively small. In the process, the fire was also raised at the last moment, so as to make the surface look good. Each oven temperature is different, please take your own standard as standard.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet