Cooking Steps

1. 

   Step1:Cut cranberries into small pieces. Add some high flour and mi

2. 

   Step2:Divide four big eggs into yolk and egg whit

3. 

   Step3:First, make the yolk paste. In the basin, 48g of warm water and 30g of fine sugar. Stir until it is completely melted

4. 

   Step4:Then add 35g corn oil. Stir until well mixe

5. 

   Step5:Sift in low gluten flour. Mix wel

6. 

   Step6:It's a very thick paste when it's stirred

7. 

   Step7:Add in the yol

8. 

   Step8:Mix well. Then the yolk paste is ready

9. 

   Step9:Next, make the protein part. Put 4 egg whites in a clean basin. Add 60g of fine sugar in several times. Beat with an electric mixer

10. 

    Step10:Beat it to wet foaming. Lift up the eggbeater. The egg white has a corner. Then the egg white paste is ready

11. 

    Step11:Take 1 / 3 of the albumen paste into the yolk paste. Mix wel

12. 

    Step12:Mix the yolk batter. Pour it all into the rest of the batte

13. 

    Step13:Cut and mix evenly. Mix completel

14. 

    Step14:Sift cranberries with high flou

15. 

    Step15:Then pour it into the batte

16. 

    Step16:Then pour it into the baking pa

17. 

    Step17:Use a scraper to smooth it. Then put it on the table and shake twice. Make the egg paste more evenly distributed

18. 

    Step18:Then put it in the preheated oven at 175 degrees. Middle layer. About 20 minute

19. 

    Step19:Bake and take it out. Tear off the oil paper on the surface. Roll it up when it's warm. Refrigerate it for half an hour

20. 

    Step20:Then take it out and cut it.