Chinese Food
Sour cherry Cranberry sponge cake
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This pound cake is very unique. At that time, it was very bright. It's really a cross-border product. The amount of butter is the same as the amount of butter. The egg is the same as the egg. But the sponge cake is used to beat the whole egg. The butter is melted and mixed together. This way, the cake can be made tall by using the expansion of the egg. There is no need to beat the powder. It's healthy and delicious. Well, only such a unique recipe can match the star of the fruit industry I've been searching for. Sour cherry dry. This sour cherry can be regarded as the star of American baking industry. It's often seen in American recipes. But it's a pity that we can't see it in China. This time we finally found one. It's not covered. It's naturally pickled. No sugar and salt are added. The cherry flavor is very strong. It's very delicious to make cakes.
Cooking ingredients
Cooking Steps
Step1:Soak 50g sour cherry and cranberry in wine for more than one day; melt butter and sift low powder for standb
Step2:Whole egg with sugar. Beat in hot water. See sponge cake for detail
Step3:Flour in 2. Cut and mix well. Then add lemon juice and mix wel
Step4:Add the melted butter into the batter in several times. Turn it over quickly. Mix well every time. Finally, the batter volume becomes small, such as ribbon falling
Step5:Add the dried fruit soaked in wine, mix well, preheat in the mould oven for 180 degrees, bake for 15 minutes, color it, then turn 150 degrees and bake for 3035 minutes until it is matur
Cooking tips:Take advantage of the hot demoulding, seal for 1 day and slice. This pound cake is a combination of the advantages of pound cake and sponge cake. Use the whole egg to replace the expansion of baking powder. The taste is delicate and full. Add the sour cherry and cranberry dried after wine stains. It is sweet and charming. It has a strong cherry flavor. There are skills in making delicious dishes.
