1. Put flour, milk, sugar and corn oil into a non-stick pan.
2. Turn on a small fire and stir while cooking until the liquid thickens and there is no flow.
3. Put the cassava powder in and stir with a scraper until there are no dry powder particles.
4. Add the whole egg liquid in several times, and after each addition, fully stir and then add the next time.
5. Scoop the batter with a scraper, and the batter is inverted triangle. Because eggs are different in size, one egg can be used or left over. Everyone should observe the batter's state.
6. Add appropriate amount of dried cranberries and mix well.
7. Put it in a paper bag and squeeze out the finger shape on the baking tray.
8. Bake in a preheated oven at 180℃ for 25 minutes. Time and temperature are for reference only. You can adjust it according to your oven temper. If two boards are baked together, pay attention to changing the position of the baking tray when baking.
9. With a light touch, the baked finger potatoes can be peeled off the oiled paper. If the sticky paper is probably not ripe, put it back and bake it for a while.