Cranberry cotton Cup Cake

souffle cup Description: according to Fukuyama Kamoko’s formula to make this cake is really good taste, oil and water ratio is moderate, the taste is soft, not the name of the cotton cake. After cooling there is a little back to shrink. Estimated to add a little bubble powder can be solved, but do give the doll to eat, it is not added.
Materials used:
paper cup making machine 3 eggs
Low gluten flour 55 grams
Corn oil 20 grams
Milk 20 grams
White granulated sugar (Dan Huang) 20 grams
White granulated sugar (protein) 40 grams
Do a little Cranberry
Step:
0 egg white and yolk separation.
20 add 1 grams of white sugar to the egg yolk, stirring until the sugar dissolves.
Cranberry cotton Cup Cake
2 add corn oil, stir well. Corn oil can be replaced by other tasteless vegetable oils.
Cranberry cotton Cup Cake
3 add milk to stir evenly.
Cranberry cotton Cup Cake
4. The low powder sieving, added to the mix liquid egg yolk, with a rubber spatula along the pelvic floor, from two to eight direction fold, do not circle stirring, easy to make flour gluten.
Cranberry cotton Cup Cake
5 electric mixer to kill the egg. Protein in the process of adding white sugar three times. To dry foam, is a whisk mentioned protein erect angle. Sent when you can add a few drops of lemon juice or white vinegar and the smell of protein.
Cranberry cotton Cup Cake
1/3 to 6 of the protein into the egg yolk flour paste, mix well.
Cranberry cotton Cup Cake
7 then mix the flour paste into the remaining 2/3 protein, the same way to mix well.
Cranberry cotton Cup Cake
8 preheat oven. The batter into the cup in the mould, flour paste gently on the top of the oven dried cranberries decoration, the lower, 170 degrees bake for 25 minutes.