Chinese Food

Cooking Steps

1. 

   Step1:Get the ingredients ready. Cranberry dry and forget to look like i

2. 

   Step2:Separate the egg white and yolk. Pour corn oil and milk into the yolk to prevent the yolk from touching the breath and drying

3. 

   Step3:Beat the egg white at low speed until the fish's eye bleb is filled with 1 / 3 sugar. Whisk at high spee

4. 

   Step4:Beat until resistance and add 1 / 3 suga

5. 

   Step5:Beat till it's raised with a corner and add the last 1 / 3 suga

6. 

   Step6:Beat until there is a small horny protein cream and beat it successfully. In the first gear, clean up the protein around the basin. Put it aside for standby. Preheat the oven 180

7. 

   Step7:Beat egg yolk to emulsification at low speed without cleanin

8. 

   Step8:Sift in low gluten flour and red koji flour and beat at low speed until smoot

9. 

   Step9:Take 1 / 3 of the protein cream and put it into the egg yolk paste and mix it inside out until it is fuse

10. 

    Step10:Then pour the yolk paste into the egg white cream and turn it inside until there is no egg white cream

11. 

    Step11:Spread the oil paper on the baking tray in advance. Pour the cake paste from 15cm high and scrape it with a scraper

12. 

    Step12:180 ° for 15 minute

13. 

    Step13:When the baked cake is cold and hot, gently tear off the oilpaper and cover it to prevent the moisture from evaporating

14. 

    Step14:100g light cream and 15g sugar powder to textur

15. 

    Step15:Cut the cake in the ai

16. 

    Step16:A layer of cream. A layer of dried cranberries. I made three layers. Finally, sprinkle with dried cranberries and sprinkle some sugar powder

17. 

    Step17:My daughter was very happy to see the cake coming out and said, mom is great.

18. 

    Step18:Sweet and sour cranberry. Silky cream cake. With a cup of Pu'er tea. The feeling of comfort comes to my hear

19. 

    Step19:Finished produc