1. First, weigh the ingredients to be used and prepare them.
2. Put the eggs, sugar and salt in a basin and beat with a whisk.
3. It's about twice as big as the original.
4. Add corn oil to the beaten egg liquid, continue to use a whisk to resist and mix well.
5. Put the low-gluten powder, milk powder and baking powder together, and sieve them on the egg liquid with a small sieve.
6. Use a silicone spatula to slowly mix from bottom to top, no dry powder, don’t stir too much, the batter's strength will affect the taste
7. Add cranberries and other nuts to the batter and mix well.
8. Add the batter to the baking mold, about 70% full, and top with some dried nuts.
9. Heat the oven up and down at 170 degrees, preheat for 5 minutes, put it in the oven and bake for 25 minutes,
10. Since there was more batter prepared, I made 27 altogether, and only 7 were used for the second time. A few almond flakes were added on top. The roasted color was a bit heavy and the taste was just as good!
Tips:1. Regarding the amount of sugar and oil, I have appropriately reduced it. You can adjust it slightly according to your personal taste.
2. If there is a discrepancy between the baking time and temperature, you can explore it according to your own oven. If you can't grasp it, you can wait for about 5 minutes when the aroma comes out. Pay attention to the coloring situation and turn off the fire.
3. If you do more and less, you can increase or decrease the gram of each ingredient in a uniform proportion.
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