Cooking Steps

1. 

   Step1:Put the egg basin in a hot water basin at 70 ℃. Add all the sugar powder. First, send it to the eye blister at high speed. Then turn it to low speed. While beating, slowly rotate the basin (clockwise). Brush the mould with corn oil.

2. 

   Step2:My hand-held eggbeater. Let the machine rest every five minutes. During this period, weigh the flour. Sift both sides of the flour for standby. Weigh the milk and oil.

3. 

   Step3:Continue beating for five minutes. Beat the mixture of milk and oil with chopsticks for three minutes.

4. 

   Step4:Keep playing for another five minutes. During that time, lift the egg beater from time to time. When you see the inverted triangle, you can stop playing eggs. Pour in the flour. Stir with a scraper. Insert it at two o'clock. Lift it at eight o'clock. Rotate the bowl five degrees each time. Stir 30 to 40 times. Do not circle.

5. 

   Step5:Take one fifth of the batter and put it into the oil and milk mixture. Mix well. Circle. Mix well.

6. 

   Step6:Preheat the oven at 150 ℃. Pour the mixture into the original batter. Continue to insert it at two o'clock. Lift it at eight o'clock. Rotate the basin five degrees each time. Mix it about 100 times. Then the batter is bright and smooth.

7. 

   Step7:Spoon the batter into the mould. Sprinkle sesame, raisin and cranberry. Put it into the oven. Put it on the fire at 150 ℃. Put it on the fire at 180 ℃. 25 minutes. Middle and lower layers. You can use toothpick to tie down the middle of the cake. If the toothpick is clean after pulling out, it is proved to be ripe. I baked 12 cakes 7 cm in diameter and 3 cm in depth.

8. 

   Step8:Take advantage of the heat to demould. Use a toothpick to gently scratch the surrounding area. Demould.