Traditional Culture Encyclopedia - Traditional stories - How to make cranberry soybean milk angel cake?
How to make cranberry soybean milk angel cake?
65g of low flour, corn starch 10g, 6 from protein, 50g of dried cranberries, 80g of sugar (the original formula was 120, which I lost), salt 1g and a few drops of lemon juice.
How to make cranberry angel cake?
Add a little starch to the dried cranberries and stir well for later use. If you have rum, you can soak it to add flavor. If I don't, I'll omit it.
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Put the egg white in the pot, use the chef's machine to make coarse foam, add sugar for three times and continue beating.
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Drop a few drops of lemon juice into the egg white until it gets wet and frothy.
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Beat the egg white with an egg beater, and the egg white is inverted triangle but does not drip.
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Mix low-gluten flour, corn starch and salt, sieve, and then sieve into protein.
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Pour in the prepared dried cranberries.
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Stir gently and evenly with a rubber spatula. Turn it up from the bottom and cut it when stirring. Do not stir in circles to avoid protein defoaming and flour gluten. Pour the stirred cake paste into the mold. Smooth it out and shake it hard twice to shake out the big bubbles.
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Put it in a preheated oven at 160℃ and bake for about 35 minutes.
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Afraid of serious discoloration of the cake, you can cover it with tin foil.
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Take out the inverted buckle after baking. Let it cool and then remove the film.
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This demoulding is not very good. It was a little sticky when taking off, and it was not smooth.
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skill
1. After the cranberries are dehydrated, add a proper amount of flour to cover them evenly, so that the treated cranberries will not sink to the bottom;
2, there is no fresh lemon juice, you can use a few drops of white vinegar instead.
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