yolk

four

64 grams of corn oil (egg yolk paste)

64g of liquid (egg yolk paste) such as water and milk.

Salt (yolk paste) 1 g

90g low-gluten flour (yolk paste)

albumen

four

berry sugar

15g

lemon juice

1?o'clock

Cranberry crumbs

1?o'clock

How to make a low-sugar cranberry cake?

Four egg yolks.

Add 64g corn oil and 1 g salt.

Weigh 64 grams of liquid (I used cranberry juice).

Add the egg yolk paste, add 90 grams of low-gluten flour and stir well (diagonally, not circularly).

4 egg whites with lemon juice and 5 grams of sugar.

Hair (add sugar for three times, 5 grams each time, the first time until there are big bubbles, the second time until there are small bubbles, and the third time until the hair is complete).

I feel a little resistance when I send it. protein has a hook, and his hand has hardness on time.

Mix egg yolk paste and egg white paste evenly.

Add cranberry crumbs.

Mould (gold-plated) is covered with oil paper.

Pour in the cake paste and spread evenly. Bake in the oven (preheated to 165℃) 165℃ for 25 minutes.

Take it out of the oven.

Let it cool and cut into pieces.

Spread cranberry jam. Plastic, plates.