4 eggs; 80 grams of flour (low-gluten flour is used up, just make do); 50 grams of corn oil; 60 grams of milk; Fine sugar 35g salt1g; Three or four drops of white vinegar; Dried cranberries; Some dried blueberries and pine nuts.

step

Step 1: Prepare a large bowl and pour in corn oil, milk and salt.

Step 2: Stir with a manual egg beater until the mixture is uniform, no oily flowers are visible and the color is the same.

Step 3: Weigh the flour and sieve it into the freshly beaten liquid.

Step 4: stir until there is no dry powder.

Step 5: Separate the egg white from the egg yolk and put the egg yolk into the batter.

Step 6: stir and mix evenly.

Step 7: Before beating the egg whites, we soak cranberries and blueberries in warm water.

Step 8: Start delivering protein. Put the egg white in a large bowl, water-free and oil-free, add a few drops of white vinegar to remove the fishy smell, and then add 1/3 fine sugar to send it at high speed.

Step 9: until there are big bubbles, then pour in 1/3 sugar to continue the hair.

Step 10: Add the remaining 1/3 sugar until fine bubbles and lines appear.

Until the egg white thickens and there are hooks, it will be fine.

Step 11: Beat the egg whites and spoon 1/3 into the batter.

Cut it and stir it up and down until it is evenly mixed.

Step 12: Pour the mixed batter back into the egg white.

Or cut and mix it up and down until it is evenly mixed.

Step 13: Prepare the baking tray and spread it with silicone paper.

Pour the batter into the baking tray from a height, and then evenly spread the surface.

Step 14: preheat the oven at 180 for 5 minutes, then pour out the freshly soaked dried cranberries and blueberries, dry them, and cut them into pieces; Sprinkle pine nuts evenly on the cake batter.

Step 15: put it in the oven 180℃ and bake for 20 minutes.