8-inch cranberry chiffon

8-inch cranberry chiffon

Overview

How to cook 8-inch cranberry chiffon at home

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Ingredients

Steps

  1. Prepare materials. 12 eggs!

    8-inch cranberry chiffon step 1

  2. Egg white and yolk separation

    8-inch cranberry chiffon step 2

  3. Egg whites and yolks are placed in two water-free and oil-free stainless steel basins for later use

    8-inch cranberry chiffon step 3

  4. Chopped cranberries

    8-inch cranberry chiffon step 4

  5. Add egg yolk to milk

    8-inch cranberry chiffon step 5

  6. Add blended oil

    8-inch cranberry chiffon step 6

  7. Mix well

    8-inch cranberry chiffon step 7

  8. Sift out the flour

    8-inch cranberry chiffon step 8

  9. Stir into a seedless egg yolk slurry, stir sideways while stirring, and try not to make circles. Set aside.

    8-inch cranberry chiffon step 9

  10. Pour in cranberry crumble

    8-inch cranberry chiffon step 10

  11. Add a few drops of white vinegar to the egg whites (it would be better to use lemon)

    8-inch cranberry chiffon step 11

  12. Use an electric whisk to beat into large froth

    8-inch cranberry chiffon step 12

  13. Continue to beat, add powdered sugar in three batches

    8-inch cranberry chiffon step 13

  14. Here is a little explanation of the photo of powdered sugar. If you use powdered sugar to beat the egg whites, the baked chiffon will be more delicate. This is the conclusion I came to after using various sugars😎

    8-inch cranberry chiffon step 14

  15. Beat until the texture is clear and not flowing, and it can be bent without falling off. That's it. This feels a bit like the bubble hair gel from before😜

    8-inch cranberry chiffon step 15

  16. Take one-third of the egg white and add it to the egg yolk mixture

    8-inch cranberry chiffon step 16

  17. Stir into a mixed paste

    8-inch cranberry chiffon step 17

  18. Pour the above mixture back into the remaining egg whites and stir into cake batter.

    8-inch cranberry chiffon step 18

  19. Pour into two 8-inch molds respectively and vigorously shake out any big air bubbles. (I can make two 8-inch ones with 12 eggs.) If you are afraid of not being able to finish it, just halve all the ingredients.

    8-inch cranberry chiffon step 19

  20. Preheat the oven to 145 degrees for 60 minutes.

    8-inch cranberry chiffon step 20

  21. When it comes out of the oven, the temperature inside will be a little higher and the cracking will be a bit serious, but the outside looks pretty good. 😜

    8-inch cranberry chiffon step 21

  22. Shake it vigorously a few times to release the heat, turn it upside down and let it cool

    8-inch cranberry chiffon step 22

  23. Demold

    8-inch cranberry chiffon step 23

  24. I scraped it with a stripper and there were a lot of crumbs on the edges. Please give me some advice on how to dress beautifully😅

    8-inch cranberry chiffon step 24

  25. The finished picture is not collapsed at all! 😎😎

    8-inch cranberry chiffon step 25

  26. Finished product pictures

    8-inch cranberry chiffon step 26

  27. Finished product pictures

    8-inch cranberry chiffon step 27