Cranberry cake

Overview

Cake biscuits are a kind of stunner between cakes and biscuits. They have the taste of cakes and the texture of biscuits, and are much crispier than ordinary biscuits. Whether you love biscuits or cakes, you will fall in love with this snack. My baby doesn't like biscuits, but she especially loves this cake. Another advantage of dry cake is that it can be stored longer than cake. It is always popular with young and old and loved by everyone. Those who like it may wish to try it.

Tags

• baking
• children
• cookies
• afternoon tea
• children's day
• butter
• cake flour
• corn flour
• egg
• sugar
• lemon juice

Ingredients

Steps

1. 1 Melt butter over water

   

2. 2 Add butter and 10 grams of sugar to the egg yolks

   

3. 3 Stir thoroughly

   

4. 4 Mix low-gluten flour and cornstarch (that is, corn starch) evenly and sift 2 times

   

5. 5 Then sift into the egg yolk liquid

   

6. 6 Mix well

   

7. 7 Add lemon juice to the egg whites

   

8. 8 Beat the eggs at low speed until foamy and add 15 grams of sugar

   

9. 9 Turn to high speed and stir until the foam is fine, then add 15 grams of sugar

   

10. 10 Mix at high speed until the foam is fine and then add the remaining sugar

    

11. 11 Continue mixing at high speed until the texture is obvious, then turn to low speed

    

12. 12 When you lift the whisk and there is a straight triangle, the egg whites have been beaten

    

13. 13 Take 1/3 of the egg white and add it to the egg yolk paste

    

14. 14 Mix well

    

15. 15 Pour back into remaining egg whites

    

16. 16 Stir evenly, then add chopped dried cranberries, stir evenly

    

17. 17 Pour into baking pan

    

18. 18 Bake in the oven at 170 degrees for 20 minutes

    

19. 19 After baking, cut into pieces and let cool. If it is soft after cooling, you can bake it at a low temperature for a while.