Cranberry Qifeng Cake

Published Sep 1, 2023 at 14:57pm ET

Food Material List

1 A: Low gluten flour 90g
2 A: Egg yolk 80g
3 A: Salad oil 50g
4 A: Fresh milk 60g
5 A: Fine sugar 20g
6 B:Protein 160g
7 B: Fine sugar 60g
8 B: Lemon juice 5 drops
9 C: Dried Cranberries 50g
10 C: cooking wine 35g

Operational steps

1 Cranberries are soaked in liquor for 30-40 minutes in advance, then drained.
2 Separate the yolk from the egg white. It is suggested to use an egg distributor. The cooked hands usually knock the eggs into two pieces and pour each other to make the egg white come out. If it is a bad egg, they will be caught off guard and pollute the egg white. Because there are very strict requirements for whitening, eggs taken out in the refrigerated state are easy to separate, but the whitening protein should be heated to room temperature, while the whitening pot should be absolutely clean, and there should be no residual water, oil and yolk.
3 First, egg yolk, milk, salad oil, granulated sugar, flour are mixed in small quantities.
4 The batter is in a state of no obvious particles.
5 Before whipping, add 5 drops of lemon juice, whisk the protein at a low speed until a lot of bubbles appear. Add granulated sugar three times.
6 After whipping, take one third of the protein cream and add it to the batter. Mix it evenly by cutting and turning.
7 Pour the homogeneous cake paste back into the bowl of the protein cream and mix evenly. Pour the dried Cranberry into the batter and mix evenly. The same technique is used.
8 Pour the homogeneous cake paste back into the bowl of the protein cream and mix evenly. Pour the dried Cranberry into the batter and mix evenly. The same technique is used.
9 After mixing, the batter is poured into the protein cream, and then the batter is stirred, evenly poured into the mould, and it can reach the full position of the mould at 7 cents.
10 Use Zhongchen Intelligent Electric Oven, the bottom, bake for 50 minutes at 135 degrees Celsius, then bake for 15 minutes at 160 degrees Celsius.
11 There are three ways to judge whether the cake is ripe. First, the top of the cake rises high and then shrinks back to flat. Second, the cake is golden in color. Third, the cake is inserted into the interior with a bamboo stick, and the bamboo stick is not wet.
12 After the cake comes out of the oven, shake the mould a few times vigorously, and then immediately turn it upside down on the baking net to cool it, in order to prevent retraction. The mould can be stripped after cooling.
13 The baking is finished.

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