Cooking Steps

1. 

   Step1:Put the egg yolk and protein into two pots respectively. Add a little lemon juice to the egg yolk and put it in the refrigerator for standby. Add water to cranberry and soak it for standb

2. 

   Step2:Add sugar 20 to the yolk and stir well. Do not beat

3. 

   Step3:Continue to add milk and stir well

4. 

   Step4:Add salad oil and stir evenly (no oil splashes)

5. 

   Step5:Add the sifted flour and stir evenly without particles

6. 

   Step6:Drain the cranberries in front of you. Chop them and add the yolk paste

7. 

   Step7:After mixing, the yolk paste can be put aside first

8. 

   Step8:The next step is to beat the protein. 40g of fine sugar is added three times. Finally, it is sent to the dry state, i.e. the small upright sharp corner

9. 

   Step9:Take half of the beaten egg white and mix it in the yolk paste. Make sure you don't mix it in circles. Then the bubbles will disappear. You can draw the word Jing or stir it up and down with the cooking method

10. 

    Step10:After mixing, pour the yolk paste into the remaining albumen basin. Stir quickly and evenly with the same metho

11. 

    Step11:Stir evenly, pour in the mold and shake it with force. Shake off the bubbles ~ (this step is not allowed to be lazy. The cake will be fine). Then bake it at 140 ℃ for 25 minutes in the middle of the oven. Then bake it at 170 ℃ for 25 minutes

12. 

    Step12:Shake it as fast and forcefully as you can after it's out of the furnace. It's not collapsed at all (it's too late to take a picture after it's cooled down

13. 

    Step13:When it's cool, it can be demoulded, cut into pieces, and eaten with a big bite. Xihee, according to this baking method, the cake is soft and ready to eat. If you like the thick taste, you can add more powder and lower powder