2. Separate egg yolk protein. After breaking the egg yolk, add milk, vegetable oil and yogurt and stir well. Then add the sieved powder, and stir it with a scraper to a particle-free state. ?
3. A few drops of white vinegar (lemon juice) can deodorize protein. Add sugar three times and beat the egg whites until they stand upright. Lift the eggbeater with a small sharp corner.
4. (At this time, the fire boils and turns to a small fire. ) Add 1/3 egg white cream to the egg yolk batter and stir up and down or cut and mix evenly. Then pour the stirred batter into the remaining 2/3 protein cream and stir it in the same way. Add cranberries and stir well.
5. Pour the prepared batter into the mold, gently shake the surface a few times, apply a layer of plastic wrap, and steam in a steamer for about 40 minutes.
The way to judge whether the cake is ripe is to insert a toothpick. The whole bamboo stick is dry, and there is no sticky egg paste on it, indicating that the cake is steamed. If there is egg paste, continue steaming 10 minutes or so. After steaming, it can be reversed, and then demoulded when it is cold and not hot.