Cooking Steps

1. 

   Step1:First, prepare six eggs. Two dry pots. Prepare the egg white separation.

2. 

   Step2:The egg white should be dry. It can't stick to the water. Otherwise, it will affect the egg white.

3. 

   Step3:Make the cake first. Break up the yolk.

4. 

   Step4:Add 35g sugar once. Don't follow me. The plate is not dry. (crying

5. 

   Step5:When it's thick and white, add milk, salt and oil. Stir evenly.

6. 

   Step6:Sift the flour. Add it to the yolk paste.

7. 

   Step7:Stir evenly.

8. 

   Step8:Add cranberries (cut slightly). Then pour in tea powder and stir. Do not stir. The technique is stir fried.

9. 

   Step9:Cut cranberries.

10. 

    Step10:You'd better send the egg white. First, send the egg white to the blister.

11. 

    Step11:Add a third of sugar and beat until the bubbles are fine. Add another third of sugar and continue to beat.

12. 

    Step12:Whisk until you are able to form a curved hook and add the last third of sugar. It is very important to whisk the whole cake.

13. 

    Step13:In the end, it's obvious that the eggbeater has the feeling of weight. The small mountain that is raised will not fall down if it shakes gently. That's basically good.

14. 

    Step14:One third of the albumen paste is put into the egg yolk paste and stir in the way of stir frying. After stir evenly, add the remaining half of the albumen paste to the egg yolk paste and stir in the way of stir frying.

15. 

    Step15:Then pour all the yolk batter back into the remaining third of the batter. This forms a complete stir.

16. 

    Step16:Pour into the mold. Sprinkle some dried cranberries on top. Put them in the preheated oven. (160 degrees up and down for 10 minutes) about two centimeters away from the table top. Shake the mold down towards the table top again. Shake off the bubbles inside. Then go in and bake for about 45 minutes.

17. 

    Step17:Turn it upside down. Cool it. Take it out of the mold. Finally, the finished product