1. Prepare the materials to be used.
2. Pour the golden dragon fish love peach blossom millet into the cooking cup.
3. Beat into a fine powder.
4. Add cranberries to a small amount of low powder, mix well and set aside.
5. Put the milk and corn oil in a clean basin, and use a manual whisk until emulsified.
6. Sift in the beaten millet flour and glutinous rice flour, use a manual whisk to draw a "Z" shape and stir evenly.
7. Add the egg yolk and draw a "Z" shape and mix well.
8. Add a few drops of white vinegar to the egg whites and whisk them with an electric whisk. During the whisking, add the fine sugar in three times until they reach short sharp corners.
9. Take one third of the egg white paste and add it to the egg yolk paste, stir evenly.
10. Then mix with the remaining two-thirds of the protein paste and stir well.
11. Sift the cranberries to remove the excess low-batter, then add the cranberries to the cake batter and stir a few times.
12. Pour the cake batter into a 6-inch chiffon mold, shake the mold a few times to shake out the bubbles.
13. Select the pure steaming function for the steaming oven for 40 minutes (if it is not a steaming oven, you can put it in the steaming pot, put it in the water boil, and steam on medium heat for 35-40 minutes)
Tips:1. It is best to use a 6-inch heightening mold. \n2 If you use a steamer, it is best to wrap a layer of plastic wrap on the mold to prevent water drops from dripping on the batter. \n3. Each oven has a different temper. The temperature and time are for reference only.
