Cooking Steps

1. 

   Step1:Weigh all the ingredients. Dry cranberries on warm blisters. Heat the corn oil for 23 minutes. Heat it to about 70 ℃. Pour into a large bowl. Sift in the flour with low gluten. Mix well.

2. 

   Step2:Add milk. Stir well.

3. 

   Step3:Add the yolk (separate the egg white into a basin without water or oil).

4. 

   Step4:Mix the yolk mixture well.

5. 

   Step5:Drop lemon juice or white vinegar into the egg white.

6. 

   Step6:Add sugar in three times. Beat egg white.

7. 

   Step7:When the egg beater lifts up the egg white cream, a small hook will appear (I beat it a little bit too much here, which causes the surface to crack when baking). Preheat the oven at 140 ℃.

8. 

   Step8:Mix one third of the egg white cream into the yolk liquid. Turn the Z-shaped cream evenly. Be careful not to turn it around to prevent defoaming.

9. 

   Step9:Pour it all back into the protein cream. Mix quickly and evenly.

10. 

    Step10:Pour in dried cranberries. Stir for a few times. Pour into a 6-inch mold. Shake twice.

11. 

    Step11:Put it in the middle and lower layers of the preheated oven. Take another baking plate and add about 12cm of water. Put it in the lower layer of the baking layer. (if the mold is not a bottomed one, you can also put the mold directly in the baking pan with water added). Bake it for 55 minutes at 140 degrees in the oven. (according to my own oven temper, my home is a 32L Changdi oven. The setting is about 135 degrees.)

12. 

    Step12:After taking it out, wear insulating gloves and shake it twice. Turn it upside down and cool it for a while. Demould it. (if you put oil paper on it, you can take it down and eat it without cooling. I always have to retract it a little every time. So I don't like it.

13. 

    Step13:Finished product. (the cover photo was made before. After pouring into the mold, sprinkle cranberry and cashew nuts on the surface. It's more beautiful.