Red wine cranberry chiffon

Overview

Soft and elastic, with the sweet and sour taste of cranberries, it’s very delicious!

Tags

• baking
• afternoon tea
• students
• corn oil
• cranberry
• egg white
• egg yolk
• low gluten flour
• red wine
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Combine milk (11.2g), corn oil (15.2g), and fine sugar (4g)

   

3. 3 Stir until the sugar melts, then add the red wine and mix well

   

4. 4 Sift the flour (33.2g) and add it to the stirred liquid and continue stirring until there is no dry powder

   

5. 5 Add egg yolk (34.8g) and mix well

   

6. 6 Cover with plastic wrap and set aside.

   

7. 7 Lemon juice (0.5g), caster sugar (30g)

   

8. 8 Add egg white (68.4g), mix well, and beat with a whisk

   

9. 9 Mix evenly,

   

10. 10 Beat with a whisk

    

11. 11 First remove one-third of the meringue and pour it into the egg yolk paste, stirring until it becomes marbled

    

12. 12 Then add the rest in two batches

    

13. 13 Mix well

    

14. 14 Stir evenly and pour into the chiffon mold until it is about 80% full

    

15. 15 Finally, sprinkle the dried cranberries soaked in red wine on the surface and put it in the oven!

    

16. 16 Just bake it in the oven at 160° for 35~40 minutes

    

17. 17 Completed