Cooking Steps

1. 

   Step1:First of all, let's mix the liquid part first. Add the sifted low powder. Here we use the post egg method. I think the biggest advantage of this method is less pimple

2. 

   Step2:Divide the eggs and put them in the yolk. Stir Z evenly. Set asid

3. 

   Step3:The dried Cranberry is gently treated with low powder, which can effectively prevent excessive precipitation of dried fruit

4. 

   Step4:A single egg white ratio will make the chiffon more light. The uniform small pores will put five proteins in a slightly bigger egg bowl as we taste the cloud protein frosting -1.. Apply the electric egg whisk to the blister state. Add the sugar of 1/3 (50 grams of granulated sugar) into the 2. protein. Turn the middle speed to the fine foam. Then add the sugar of 1/3. Turn to the high speed and continue to play the texture. 3. Finally, add the remaining sugar. Continue to beat until it is dry and foamy. That is, when the egg beater is lifted, the protein can pull out a short upright sharp corne

5. 

   Step5:After mixing the yolk paste, take 1 / 3 of the protein cream and put it into the yolk paste plate. Use a rubber scraper to stir it evenly. Then take 1 / 3 of the protein cream and put it into the yolk paste plate. Use a rubber scraper to stir it evenly

6. 

   Step6:Finally, pour all the batter in the egg yolk paste plate into the remaining albumen cream plate. Mix well until it is smooth and fine without any particles. Put in the dried cranberry. You can also pour some batter into the mold first and then sprinkle the dried cranberry. So the dried Cranberry will not settle

7. 

   Step7:Install the mold. Four inch mold can make exactly thre

8. 

   Step8:170 ° C. bake the middle and lower layers for 25 minutes. It doesn't shrink at all. Adjust it properly according to the personal oven

9. 

   Step9:Meimeida. It's ready for packing

10. 

    Step10:Cloud like taste. Sour and sweet come from Cranberry Qifeng cake.