【Cranberry Chiffon】
Overview
The basic chiffon is added with dried cranberries, and the style is completely different. The delicate softness of chiffon combined with the sweet and sour taste of cranberries is worth a try. Add a bow to embellish it, and it suddenly feels a lot more lively.
Tags
Ingredients
Steps
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The raw materials are prepared as shown in the figure.
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Separate the egg yolks and egg whites and put them into two clean, water-free and oil-free basins.
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Add 15 grams of fine sugar to the egg yolks, beat well, then add 25g of corn oil while stirring, and then add 25g of milk while stirring.
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Sift in 50g of low flour and stir evenly with a whisk until smooth, fine and grain-free.
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Add dried cranberries and stir.
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Add a few drops of lemon juice to the egg whites, then beat with an electric mixer until coarse foam, then add 1/3 of the sugar.
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Beat until fine foam, then add 1/3 sugar.
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Continue to beat until it becomes textured, add the remaining sugar, and continue to beat until dry foam; (dry foam: the egg beater is pulled up from the meringue, with an upright tip that does not fall over, and the egg white does not slide when the egg bowl is inverted).
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Pick 1/3 of the meringue into the egg yolk batter basin, cut and mix until completely uniform, be careful not to draw circles to avoid defoaming.
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Then pour the well-mixed egg yolk paste into the remaining meringue, and mix evenly until smooth and fine without any particles.
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Pour the batter into a 6-inch removable bottom mold and tap it lightly on the table to release any air bubbles.
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Put it into the preheated oven, middle and lower layers, heat up and down, 135 degrees, bake for 35 minutes, turn to 150 degrees and continue baking for 25 minutes. Immediately turn it upside down after baking, let it cool completely and then unmold it and you can eat it.
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Look at the front.
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duang~duang~duang! Side view of the finished product~
