Cooking Steps

1. 

   Step1:The paper cup is installed in the mould in advance.

2. 

   Step2:Mix the milk and corn oil until emulsified.

3. 

   Step3:Sift in the low powder and stir until no dry powder can be seen.

4. 

   Step4:Add the yolk and stir.

5. 

   Step5:Well mixed yolk paste.

6. 

   Step6:Drop a few drops of lemon juice on the protein. No white vinegar. Nothing else.

7. 

   Step7:Sugar is added to the whipped protein in three times. When it is dry foaming, the whipping head will show an upright sharp angle.

8. 

   Step8:Take 1 / 3 of the egg white cream and mix well in the yolk paste

9. 

   Step9:Pour in the remaining cream and stir.

10. 

    Step10:Delicate cake paste.

11. 

    Step11:Put it in the flower mounting bag. Cut a hole at the top.

12. 

    Step12:Squeeze into the mould. Put 1 / 2 of each one first. Add in the dried cranberries which are soaked in advance. Do not leave them alone.

13. 

    Step13:It's enough to fill it with 8 minutes. Add a little more and put it into a paper cup separately. Shake the mold gently. Do not use force to prevent the paper cup from moving and dislocating. You can use a toothpick to scratch the surface a few times to remove bubbles.

14. 

    Step14:Preheat the oven. 130 ℃ for 50 minutes. 150 ℃ for 10 minutes. Bake at low temperature without coloring. Increase the temperature for the last 10 minutes to make it colored. Temperature and time need to be summed up slowly according to the oven. In a word, it can't be baked at high temperature and fast speed. It can expand fast and retract fast.

15. 

    Step15:Look at the delicate texture and soft taste.

16. 

    Step16:Finished product drawin

17. 

    Step17:Finished product drawin