Cranberry Chiffon

Overview

It’s my mom’s birthday tomorrow, so I’m rushing to bake some eggs today. My heart is filled with anxiety. I am not afraid of cracking, but I am afraid of collapsing into the basin. I am really embarrassed to see Jiangdong and his father again! When the finished product is released, all I can say is that she looks so sexy! This is my first time posting a recipe, so I apologize for the shortcomings and tediousness. Some people say that the chiffon cracked only after it was cooked, while others said that it was because it was not mixed thoroughly and the cracked parts were all filled with egg whites. I would rather believe both coexist.

Tags

• baking
• cranberry
• egg
• low gluten flour
• salad oil
• white sugar
• white vinegar
• milk

Ingredients

Steps

1. 1 Put the egg whites and egg yolks into separate containers that are oil-free and water-free

   

2. 2 grams of sugar, ready to be put into the egg yolks

   

3. 3 grams of oil

   

4. 4 grams of milk

   

5. 5 Put milk and oil together to save one more dish to wash

   

6. 6 Pour the sugar, oil and milk into the egg yolks and mix well.

   

7. 7 Sift the flour and sift into the egg yolk batter.

   

8. 8 Stir until there are no lumps. Set aside for later use

   

9. 9 Pour the remaining 60 grams of white sugar into the egg whites and add a few drops of white vinegar.

   

10. 10 What I want to explain here is that many recipes require adding sugar in batches. I used to do the same, but what I want to tell you is that it can be whipped even if you put it in at once! It depends on personal habits.

    

11. 11 About seven or eight minutes

    

12. 12 Beat the egg whites until they are as shown in the picture. Every time you pick up the egg beater, just have a small tip on the head.

    

13. 13 Add one-third of the beaten egg whites into the egg yolks

    

14. 14 Mix evenly by stirring. Then pour the mixed egg yolk paste into the egg whites, and mix evenly.

    

15. 15 Chop an appropriate amount of cranberries into the batter and mix gently

    

16. 16 Pour the mixed batter into an 8-inch removable mold and gently shake out any air bubbles.

    

17. 17 Preheat the oven in advance and put in the prepared batter. The oven temperature depends on the temperature of your own oven. Midea's oven is extremely unreliable, I set it at 110° and 75 minutes.

    

18. 18 It still cracked after 30 minutes. Remember to bake it slowly and at low temperature.

    

19. 19 The oven stopped working. After taking it out, I dropped it vertically from a high place twice and then flipped it upside down and put it on the grill again.

    

20. 20 After it is completely cool, remove it from the mold and it will crack so sexy. Some people say that the chiffon cracked only after it was cooked, while others said that it was because it was not mixed thoroughly and the cracked parts were all filled with egg whites. I would rather believe both coexist.

    

21. 21 The bottom is so perfect. Like people, don’t just take things at face value. There is a kind heart under the unattractive appearance

    

22. 22 Cracked perfection.