1. Take four eggs, separate the egg whites and put them into two containers. Make sure that there is no oil or water in the container!
2. Put the egg white aside, add 20 grams of sugar to the egg yolk, add 100 grams of yogurt at the same time, sift in the low-gluten flour, and stir into an egg yolk paste!
3. Add a little salt or white vinegar to the egg white to make thick bubbles first! It doesn’t take too long, just two or three minutes!
4. Add 10 grams of sugar to the egg whites and continue to beat them to make thin bubbles.
5. Finally, add 10 grams of sugar and beat it vigorously for a longer period of time. When it hits hard foaming, put away the whisk and stand with pointed feet, not too soft! Don't worry if you use the highest gear!
6. Add one-third of the egg whites to the egg yolk paste, mix well with a stirring spatula, and just stir up and down!
7. Pour the well-stirred egg yolk paste into the egg whites and continue to stir evenly!
8. Take out the prepared container, brush the bottom with olive oil, (vegetable oil is also possible), cover with conditioning paper, change the knife to cranberries, chop them, and place them at the bottom of the container. You can also put all kinds of dried fruits and chocolate you like. Bean...Pour the egg batter, shake out big bubbles, and sprinkle some cranberries! Before loading the steamer, cover it with a lid, even if it is inconvenient to use a plate! Put the steamer on high heat for forty-five minutes, simmer for three minutes and remove the lid!
9. The cranberry yogurt steamed cake for all ages is ready, the key is that it doesn’t make it hot! Steaming is healthier! (I feel that there should be no problem with the oven. The taste will be different from the steamed one. When it's cold, use this recipe to bake it once!)
Tips:The egg whites must be sent in place, and the container must be covered with a lid and then put on the steamer! The flour must be sifted!
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