Dried Cranberry Cake
1.
Butter melts in water
2.
Add butter and 10 grams of sugar to the egg yolk
3.
Stir thoroughly
4.
Mix low-gluten flour and cornstarch (that is, corn starch) evenly and sieve 2 times
5.
Then sift into the egg yolk liquid
6.
Stir evenly
7.
Add lemon juice to the egg whites
8.
Whisk at low speed and stir until large bubbles are formed. Add 15 grams of sugar
9.
Stir at high speed until the foam is relatively fine, then add 15 grams of sugar
10.
Stir at high speed until the foam is fine and add the remaining sugar
11.
Continue to stir at high speed until the lines are obvious, then turn to low speed
12.
Until the whisk has a straight triangle when you lift it, the egg whites will be beaten.
13.
Take 1/3 of the egg white and add it to the egg yolk paste
14.
Stir evenly
15.
Pour back into the remaining egg whites
16.
Stir evenly, add chopped dried cranberries, and mix evenly
17.
Pour into the baking dish
18.
Bake in the oven at 170 degrees for 20 minutes
19.
After baking, cut into pieces and let cool. If it is soft after cooling, you can bake it at low temperature for a while.