1. Soften the butter, add sugar, cut and mix a few times with a spatula;
2. Whisk with a whisk until the butter is whitish and fluffy. The highest grade of manual whisk is about 5 minutes;
3. Add the egg liquid in four times, beating at high speed for about 2 minutes each time, the egg liquid and butter are fully fused;
4. Sift the flour and baking powder into the butter custard, and sift into the almond flour;
5. Add dried cranberries soaked and drained, cut and mix evenly;
6. Pour the mini pound cake mold in the school kitchen;
7. Midea's oven is 170 degrees Celsius for about 30 minutes. Please refer to your own oven for specific time and temperature.
8. Boil 10 grams of sugar and 50 grams of water. After the pound cake is out of the oven, brush with sugar water around it. When it is warm, wrap it in plastic wrap and put it in the refrigerator for 3 days. The taste is better.
Tips:1. There is no quinoa cake flour, you can use low flour instead;
2. The eggs should be taken out of the refrigerator in advance to return to normal temperature in order to better blend with the butter.
