Cranberry Qifeng
I found that many friends have no confidence in baking Qifeng cake, but I have never had this kind of psychology. Maybe it is because I have succeeded in baking Qifeng cake from the beginning. I think it is much easier to make Qifeng cake than to make bread, because bread needs many processes, such as kneading, fermentation, shaping, etc., while Qifeng cake only needs to kill the protein, cut and mix the cake paste, and control the temperature. From the first baking Qifeng cake, My Qi Feng cake did not collapse, crack or shrink. The children like bread, but they prefer Qifeng cakes. Recently, they bake at least one cake every day, sometimes two. Of course, one of them is given away.
Step 1 . Chop the dried cranberries and set aside.
Step 2 . Pour the yogurt into the melted butter and mix.
Step 3 . Egg yolk and protein are separated and put into oil-free and water free containers respectively.
Step 4 . Add fine granulated sugar into the egg white, and beat until it foams wet. Add the stirred yolk liquid, and cut and mix evenly.
Step 5 . Sift in low flour, add dried cranberries, cut and mix well.
Step 6 . Add cooled yoghurt butter liquid, quickly cut and mix evenly to avoid defoaming.
Step 7 . Pour the cut and mixed cake batter into the round mold, smooth it, shake it hard for a few times, and make big bubbles. (An 8-inch round mold is used)
Step 8 . Put it into the lower layer of the preheated oven, and heat it up and down at 150 ℃ for 60 minutes. (Please adjust the temperature according to the spleen of your oven)
Step 9 . After baking, wear heat insulating gloves to take out the cake mold, and then buckle it upside down on the grill. After cooling, the cake mold can be demoulded.
Step 10 . After cooling, cut it into pieces and serve. It tastes very delicate and soft.
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