1. First prepare the dried cranberries and chop the dried cranberries. The original recipe is 80g cranberries, but the added dried fruit will not affect the success or failure of the finished product. So, my family only has 65g, so I put 65g, but in fact it may not be enough, because my second child has been stealing food while cutting.
2. Add a small amount of low flour to the cranberries (not included in the ingredients list), and coat the dried cranberries with a thin layer of low flour.
3. Add 60g sugar to the whipped cream, beat until the picture is shown in the picture, 8 and 9 are distributed.
4. Add 2 egg yolks to the whipped cream and mix well.
5. Put a little salt in the whipped cream paste and sift into the low powder. Stir well and set aside.
6. Add a little white vinegar to the egg whites, add sugar in 3 times, and beat until there are small hooks as shown in the figure.
7. Stir the whipped egg whites into the whipped cream batter by turning up and down. After stirring, stir in the dried cranberries and mix well.
8. Pour into the mold. Preheat the oven 180 degrees.
9. The temperature inside the oven is 180 degrees, and the middle and lower levels are 25 minutes.
Tips:Icing sugar is made by directly crushing white granulated sugar into powder with a food processor.
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