Cranberry Cupcakes

Materials: 2 eggs with shells 60 grams, 20 grams of corn oil, 20 grams of low-flour, 5 grams of corn starch, 10 grams of water or milk, 20 grams of sugar, 25 grams of cranberries.

Molds: Mini Muffin 24, cake size is the diameter of the upper 5cm under 3cm (here are only 20 even, the extra batter into paper cups with the baking)

Tips: just baked out of the cake surface a little dry, put 2 hours after the softening, if the cake collapsed, that the protein is not enough to whisk or baked impervious to the cracks serious that the protein is over-whipped or the temperature is too high. The cake will be very dry and soft when it is placed in the oven.

Practice:

First, cut the cranberries in small, cut the bottom will have some fine particles, left alone to sprinkle the surface of the cake.

Heat the corn oil to 70-80 degrees, generally microwave on high for 1 minute and a half, or gas heating until just smoking, if there is a needle thermometer is most convenient sift in the low-flour and corn starch, there is no corn starch can be used all the way through the low-flour, stirring well with an egg pump.

After letting it cool to hand temperature, add the two egg yolks and the water (and the milk as well), and continue to whisk with the egg whisk, which will make it a bit thicker at this point.

Egg whites in two parts, add granulated sugar whipped to the dry state, first 1/3 of the meringue and egg yolk paste with an egg pump to mix, in all the mixing well.

Add the cranberries and stir, put into a piping bag, squeeze into a paper tray, and sprinkle a few cranberries on the surface to decorate.

Bake at 130 degrees for 35 minutes, the last 10 minutes can be increased by 10 degrees, baked through the cake is not easy to shrink, remove from the oven and cool.