materials?

egg yolk

4

corn oil (egg yolk paste) 64g

water, Milk and other liquids (egg yolk paste) 64g

salt (egg yolk paste) 1g

low-gluten flour (egg yolk paste) 9g

protein

4

fine sugar

15g

lemon juice

a little

crushed cranberries

a little <

4 egg yolks.

add 64g of corn oil and 1g of salt.

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

add the egg yolk paste, add 9g of low flour, and stir evenly (stirring diagonally, but not in circles).

4 egg whites with lemon juice and 5g sugar.

send (add sugar in three times, 5g each time, the first time until there are big bubbles, the second time until there are small bubbles, and the third time, send it fully).

Send it to feel a little resistance, the protein has a hook, and the hand has hardness on time.

Mix egg yolk paste and egg white paste evenly.

add cranberry pieces.

the mould (gold plate) is covered with oiled paper.

pour in the cake paste and spread it evenly. Bake in the oven (preheated to 165 degrees) at 165 degrees for 25 minutes.

out of the furnace.

let cool and cut into pieces.

spread cranberry jam. Plastic, plate.