How to make cranberry glutinous rice chiffon cake

It may be okay to eat casually when you are single, but if you have a family, especially if you have children, you must not neglect their diet. No matter how busy you are, you should make sure your children get enough nutrition. In fact, cranberry glutinous rice chiffon cake is very easy to make, and what is valuable is that it is also very nutritious.

1. Prepare the necessary materials

2. Chop the dried cranberries and soak them in rum.

3. Separate the egg white and yolk, add 10 grams of sugar to the egg yolk and beat until the color is light.

4. Add corn oil and mix well.

5. Add milk (water) and continue stirring.

6. Sift in glutinous rice flour

7. Use a spatula to cut and mix well.

8. Add lemon juice to egg whites.

9. Beat with a whisk until coarse foam is formed, then add the remaining 30 grams. Add sugar in portions and beat.

10. Finally, beat into dry foam.

11. Add 1/3 of the beaten egg whites to the egg yolk paste and mix well.

12. Pour the egg yolk paste into the remaining 2/3 egg whites and mix well.

13. Take out the softened dried cranberries, absorb the wine with kitchen paper, sprinkle a little dry powder and roll evenly.

14. Sieve to remove excess dry powder.

15. Pour 1/3 of the mixed cake batter into the mold.

16. Sprinkle dried cranberries evenly

17. Pour in the remaining 1/3 of the cake batter.

18. Continue to sprinkle with the remaining dried cranberries.

19. Pour the remaining cake batter into the mold and shake out the big bubbles.

20. Put it in the baking tray, preheat the oven to 140 degrees, bake for 20 minutes, turn to 170 degrees, and continue baking for 25 minutes.

21. Take out of the oven and shake out the water vapor.

22. Cool and demould

23. Cut into pieces.

24. The delicious cake is ready.

Nowadays, many people suffer from gastrointestinal diseases due to improper diet. Cranberry glutinous rice chiffon cake is simple to make and can also play a certain role in regulating the stomach and intestines.