1. Preparation materials: sift low-flour powder, roll the dried cranberries on the surface with low-flour powder, and separate the egg yolk and protein.
2. Add 20 grams of spun sugar to the egg yolk and beat with a whisk until it thickens, the volume becomes larger and the color becomes lighter.
3. Add 60 grams of spun sugar to the egg whites in three times to beat until neutral foaming
4. Take 1/3 egg white to egg yolk paste and mix
5. Pour the egg batter from step 4 into the remaining meringue, cut and mix evenly
6. Sift into the low-powder twice, and mix evenly.
7. Mixed custard
8. Take a small part of the egg batter and mix it with the salad oil
9. Mix the custard from step 8 with the remaining custard
10. Pour the powdered dried cranberries into the egg batter and stir for 2 times.
11. Pour into the mold and put it into the preheated oven.
12. Oven at 170 degrees for 20 minutes
13. A total of 21 cups were baked
14. Whip the whipped cream with spun sugar and a small amount of red pigment
15. Put the whipped cream into a piping bag and decorate with a 2D piping mouth
16. Put the decorated cupcakes into the heart-shaped box
17. Decorated with flowers
18. Beautiful
19. Tear off the cake paper
20. Cut in the middle with a knife
21. Put the cream flower on the bottom of the cake lid
22. Take a bite and start enjoying!
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