1. Add corn oil to milk
2. Stir with a manual whisk until emulsified
3. Add sifted low-gluten flour
4. Draw a word and stir until there is no dry powder
5. Add egg yolk
6. Continue to draw a word and stir evenly
7. The egg whites are divided into three times with fine sugar and beat until the sharp corners are upright.
8. Take one third of the egg whites into the egg yolk paste
9. Pour the evenly mixed egg yolk paste into the remaining egg whites all at once
10. Continue to stir evenly
11. Cut cranberries into small pieces and coat with a little low-gluten flour
12. Pour into the batter and stir a few times
13. Pour into the mold and shake it a few times
14. Cover the plastic wrap and tighten it tightly. Leave a certain amount of expansion space for the plastic wrap. The steamer should be filled with enough water to boil, put the mold in the steamer, steam on medium heat for 45 minutes, turn off the heat and simmer for 5 minutes Uncover.
15. Out of the oven, inverted, let cool and demoulded
16. Began to eat.
Tips:1. The egg whites should be hit to the upright sharp corners, otherwise it will defoam.
2. The cranberry is wrapped in flour to prevent it from sinking to the bottom of the cake batter. Don't omit this step.
3. Be sure not to remove the lid during the steaming process, otherwise the cake will immediately shrink when cold.
