1. Ingredients: cheese, butter, sugar, eggs, milk, cranberries, plain flour and corn starch.
2. Put the weighed butter and cheese in a basin, and stir evenly with a manual whisk with insulated water.
3. Add milk and mix well.
4. Break the shell of the egg, beat the egg white into an oil- and water-free basin, pour the egg yolk into the cheese paste, stir the egg yolk and cheese paste evenly, and prepare the three eggs in sequence as above.
5. Add sieved ordinary flour and cornstarch to the cheese paste, stir well and set aside.
6. Add sugar to the egg whites.
7. Use an electric whisk to hit the state with a small hook, that is, close to a dry foaming state.
8. Add one-third of the egg white paste to the cheese paste and stir evenly.
9. Add all the remaining egg whites to the cheese paste and stir evenly.
10. Add cranberries and mix well.
11. Preheat the oven up and down to 130 degrees. A six-inch cake mold is covered with baking paper on the bottom. I did not add baking paper on the side. Pour the cheese paste into the mold and shake it a few times.
12. After preheating is complete, put the mold in the middle of the oven, pour boiling water into the lower baking tray, bake at 130 degrees for 60 minutes, turn at 150 degrees for 20 minutes, and let out to cool.
13. Finished product.
Tips:1. The temperature of the oven is set according to the characteristics of the oven at home.
2. I use a six-inch cake mold with baking paper on the bottom and no baking paper on the side.
3. Three eggs are about 150 grams, shelled.
4. Fire up and down at 130 degrees for 60 minutes. The cake is ripe. The next 20 minutes is to color the cake.
5. When baking cakes, pour boiling water into the baking tray and use a water bath method.
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