1. Separate the egg white and egg yolk, add sugar into the egg white three times, and use an electric whisk until hard foaming (the meringue is made)
2. Use a manual whisk to break up the egg yolks, add salad oil, and mix well
3. Add yogurt and continue to mix well
4.
5. Add the sieved low powder, cut and mix evenly with a spatula to form an egg yolk paste
6. Take one third of the meringue and add it to the egg yolk paste, cut and mix evenly
7. Then put the cut batter back into the remaining meringue, cut and mix evenly
8. Pour the finished cake paste into the piping bag and cut a small hole on the top of the piping bag
9. Squeeze the cake batter into the bottom and sprinkle with diced cranberries
10. Squeeze the cake batter again until it is 8 minutes full and sprinkle cranberry diced on the surface
11. Put it into the preheated oven at 110°, second layer, bake for 20 minutes, turn 150°, bake for 20 minutes, turn 170°, and bake for 2 minutes
Tips:hint:
1. Low temperature baking is not easy to crack
2. The grass eggs used are not very big, 2 eggs just make the six cakes in the picture
3. Cranberry cut into small dices is not easy to sink to the bottom
4. Since the batter is squeezed in, there is no need to shake the mold again, which will also make the cranberry sink to the bottom
