Corn Cranberry Trifle

Overview

The first time I made the original flavor, it was very soft, and the corn flour was very fresh, so it had a very fragrant corn flavor. The second time I made it, I added cranberries, and the texture was more layered. The sweet sponge cake plus the sweet and sour cranberry particles were very clear and did not cover up the flavor of the corn. Brushing butter into the mold can give it a more pastry-like feel without fattening the effect

Tags

• baking
• all-purpose flour
• baking powder
• butter
• corn flour
• corn oil
• egg
• honey
• milk
• salt

Ingredients

Steps

1. 1 Mix the powder in the main ingredients, stir thoroughly and sift

   

2. 2 Mixing of liquid raw materials other than butter in auxiliary materials

   

3. 3 Brush the mold with butter, add 80% of the batter, preheat the oven to 180°, wait for 25 minutes, and let it color

   

4. 4 It is delicious when eaten hot, crispy on the outside and soft on the inside. If you cannot eat it immediately, store it in a sealed bag to keep the inside moist.