This is a basic cupcake, only need to add simple ironing skills, it will neither crack nor shrink, and sour and sweet cranberry particles are added to the cake, which tastes great. Let's take a look at the practice.

Materials:

2 eggs with shells 60g, corn oil 20g, low flour 20g, corn starch 5g, water or milk 10g, fine sugar 20g, cranberry 20g.

Mould:

There are 24 mini muffins, and the size of the cake is 5cm in diameter and 3cm in diameter (I only have 20, and the extra batter) is baked in paper cups.

Exercise:

1. Chop cranberries, sprinkle slightly finer ones on the surface, heat the oil to 10-80 degrees, sieve in low-flour corn starch, stir well, let cool, and add egg yolk and water.

2. Stir evenly twice, add sugar to beat the egg white until it is dry, and mix13 of the egg white, then pour it back into the egg white and mix it all evenly.

3. Add cranberries, put them in paper bags, squeeze them into paper plates, sprinkle some cranberries on the surface, bake them in the oven 130 degrees for 35 minutes, and let them cool.