Cranberry Buckwheat Cake
1.
First wash the dried cranberries with warm water, pour out the water, and set aside.
2.
Prepare the ingredients according to the amount, the sugar used in the milk, egg yolk, corn oil, and salt, put them in the same bowl for later use, mix the buckwheat flour with corn starch, and sift twice.
3.
Put the egg yolks and egg whites into two oil- and water-free bowls, and preheat the oven at 150 degrees.
4.
Whip the egg whites first, add a few drops of white vinegar, and add white sugar in three portions.
5.
Beat until the whisk is lifted, and the meringue becomes small sharp corners.
6.
Use an electric whisk to beat the corn oil and milk mixture evenly.
7.
Sift in the mixed powder of buckwheat flour and corn starch.
8.
Make a few quick beats with an electric whisk.
9.
As long as there is no dry powder, don't get gluten.
10.
Dig a third of the meringue into the egg yolk paste, cut and mix well.
11.
Pour the egg yolk paste back into the meringue, cut and mix well, then add two-thirds of the dried cranberries and mix twice.
12.
Pour into the mold, gently place the remaining dried cranberries on top of the egg batter, and shake it on the table a few times.
13.
Put it in the preheated oven, the second to last floor, adjust to 130 degrees and bake for 45 minutes.
14.
Turn to 150 degrees and bake for 10 minutes to satisfy the color.
15.
Take it out and vibrate a few times on the desktop.
16.
Buckle upside down on the drying rack.
17.
After allowing it to cool, it can be demoulded.
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