A very kind friend gave us a free photography lesson on how to use our cameras to take great pictures. I just realised how much I DON'T KNOW!! Or rather I should say, I am totally zero!!! ha ha... but I will keep on practising and shall achieve the right effects I want. So I made some muffins, Cranberry scones and Cranberry Yogurt chiffon as breakfast before our lesson started.
I baked all of them last night in just less than two hours. And I find the time past so quickly! It seems like it only took me one hour to finished with all the three bakes. I really enjoyed the baking process...
Veg Oil 40ml
Lemon Juice 1tsp
Plain Yogurt 80g
Top Flour 80g
Dried Cranberry 50g ( lightly coated with flour)
Egg White 4
1. Mix yolk, 1/3 of sugar till sugar dissolved. Followed by oil, lemon juice and yogurt. Mix well before adding the flour.
2. Beat egg white till foamy, then slowly add in the rest of the sugar and beat till soft peak.
3. Mix 1/3 of the egg white to the yogurt batter and blend well. Add in the rest of the egg white and fold them gently with a spatula. When it's well blended, add in the cranberry. Lightly fold them together.
4. Pour into a 17cm chiffon tin and bake the cake at 180'c for 30 minutes. Invert the cake tin after the cake is baked, and let it cool completely before cutting the cake.