Cooking Steps

1. 

   Step1:Prepare materials. Preheat the oven.

2. 

   Step2:Soak the cranberries in a cool, white sauce.

3. 

   Step3:Mix low gluten flour and baking powder and sift them (baking powder must be fully mixed with low gluten flour

4. 

   Step4:Add salt to the eggs and beat them up for later use (just beat them up. No need to beat them up

5. 

   Step5:Soften butter at room temperature. Add white cotton sugar. Beat with electric beater until white. Slightly larger..

6. 

   Step6:After the butter and sugar cream are stirred.

7. 

   Step7:Add the egg liquid several times. Pay attention to add a small amount of egg liquid many times. Every time you add it, you must quickly use the electric egg beater to fully beat it. Only then do the second addition to avoid oil-water separation.

8. 

   Step8:The state after adding the egg liquid.

9. 

   Step9:Add sifted low gluten flour and baking powder. Cut and mix well.

10. 

    Step10:Final batter state.

11. 

    Step11:Spread the berries, drain the water and add it to the batter. Mix well. Put it in a large decorative bag.

12. 

    Step12:I used the way of braising and baking. Because the paper cup is soft and easy to change when baking, so I used the silica gel cup to shape the bottom. Put it into a 10 inch cake mold.

13. 

    Step13:Squeeze the batter into the muffin cup.

14. 

    Step14:The amount of formula is just enough to make 6 muffin cups with a direct bottom of 4.5cm.

15. 

    Step15:After the batter is loaded, shake it a little and shake it flat. Cover it with a 28 * 28cm baking plate. Put it into the preheated oven. Heat it up and down 180 degrees. Bake for 25 minutes.

16. 

    Step16:Stewed and roaste

17. 

    Step17:Come out. Perfect.

18. 

    Step18:The internal organization is also very delicate.

19. 

    Step19:With the first finished product of Dousha, I am satisfied. Let's hurry to learn.