Cranberry Tortilla Chipcakes

Mar. 05, 2019 | 16:35:05

Raw material:

Unsalted butter 20g

Natural Frozen Dry Sweet Corn Kernels (the original is 30 grams)

Whole eggs 2

Honey 80g

Colorless and tasteless salad oil 70g (original is 100g)

Orange juice 50g

Low-gluten flour 160g

1 tbsp baking powder (5ml)

Baking soda powder 1/2 tsp (2.5ml)

Delicious Freeze Dried Cranberry Whole 50g (original 60g)

Delicious Freeze Dried Cranberry Whole


1. After the butter is heated and melted by water, mix it with the corn flakes and mix well.

2. Add the whole egg and honey with a manual egg beater, add the salad oil and mix well, then add the orange juice and continue to stir evenly.

3. Low-powder, baking powder, and baking soda powder are evenly mixed, sieved to 2, mix well with a rubber spatula, then add the Yummy Frozen Drying Cranberry Whole and mix well.

4. Pour the batter into the cake mold with a spoon for about seven minutes. Place the lyophilized Freezing Dried Sweet Corn Kernels with butter on the surface and place in the middle layer of the oven for 180 minutes and 30 minutes.

Freezing Dried Sweet Corn Kernels

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