Cooking Steps

1. 

   Step1:Ingredients preparation - low gluten flour / 60g, egg / 2 pieces, milk / 30g, sugar / 10g, edible oil / 15g, cranberry / 10

2. 

   Step2:Separate the egg white and yolk. Put the egg white into a container without oil or water.

3. 

   Step3:Beat egg yolk and add edible oil. Stir well. PS - better corn oil without flavor.

4. 

   Step4:Add the milk. Stir well.

5. 

   Step5:Sift in the low gluten flour.

6. 

   Step6:Mix well.

7. 

   Step7:Drop 2 drops of white vinegar or lemon juice into the egg white. Then add 10 grams of sugar three times. Add white sugar for the first time and beat until it is fisheye like. Add white sugar for the second time and beat until it is wet foaming. (the small hook can be pulled out on the eggbeater (as shown in the figure above). It is wet foaming;). After adding sugar for the third time, there is a small peak when lifting the eggbeater (when the egg whites are wet foaming, continue to use the electric eggbeater to stir until the egg beating end is upward. The egg whites will not drop or bend (as shown in the above figure). That is dry foaming;

8. 

   Step8:Pour half of the yolk paste into the egg cream. Mix well by cutting up and down. It's like cooking.

9. 

   Step9:Mix well. Add the remaining yolk paste into the egg cream. Mix well by cutting up and down

10. 

    Step10:In a paper cup. Sprinkle with cranberries. PS Cranberry can be replaced by other things. It can also be left alone. According to the age of the baby, the cranberry can be cut into appropriate size.

11. 

    Step11:Put it in the preheated oven. Heat it up and down 170 degrees. Bake it for 2530 minutes.

12. 

    Step12:Look at it in the oven. It's full and big. The color turns golden. It's very beautiful.

13. 

    Step13:Take it out after baking. Let it cool and then you can give it to the baby.