1. Cranberry chopped and set aside
2. Mix low-gluten flour, matcha powder, and baking powder through a sieve
3. Add the white sugar to the eggs and beat with a whisk until the white sugar melts
4. Put water in the pot, heat the egg bowl with butter and chocolate to about 40 degrees over the water, and stir it into a sauce while heating
5. Add rum and milk to the melted chocolate sauce and stir well
6. Add the beaten egg mixture to the chocolate sauce and stir evenly
7. Sift the prepared flour again and add it to the chocolate sauce
8. Stir the batter and pour it into the brownie mold
9. Sprinkle cranberries evenly on the surface of the cake
10. Preheat the oven to 170 degrees, put the mold with batter into the oven, 170 degrees for about 30 minutes
11. With a drink, there is afternoon tea
12. A touch of summer green
13. Non-stick effect
14. It's so delicious
15. Finished product
Tips:1. When hydrated chocolate, the water temperature should not exceed 60 degrees, which will easily cause water and oil separation
2. The cake that has just been tested does not need to be inverted, just leave it in the baking tray and let it cool
3. The cake can be taken out directly after letting it cool, without sticking to the effect.
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