1. Put the egg basin in a hot water basin at 70℃, add all the powdered sugar, send it to the fish's eye at high speed, then turn it to low speed, and slowly rotate the basin (clockwise) while beating. The mold is coated with corn oil.

2. I use a hand-held eggbeater. I have to let the machine rest every five minutes. During this period, I weigh the flour and sieve both sides of the flour for later use. Weigh milk and oil.

3. After beating for five minutes, beat the mixture of milk and oil with chopsticks for three minutes.

4. Continue to beat for another five minutes, during which the eggbeater is lifted from time to time, and you can stop beating eggs when you see an inverted triangle. Pour the flour, stir it with a scraper, insert it at two o'clock and lift it at eight o'clock. During this period, rotate the basin for five degrees and stir it for 30 to 40 times. Do not draw a circle.

5. Take one-fifth of the mixed batter and put it into the mixed liquid of oil and milk, mix well, draw a circle, mix well, and mix well.

6. Preheat the oven 150℃, pour the mixed paste into the original batter, continue to insert it at two o'clock, and lift it at eight o'clock. During this period, rotate the basin five degrees at a time, about 100 times. At this time, the batter is bright and smooth.

7. Put the batter in the mold with a spoon, and sprinkle some sesame seeds, raisins and cranberries. In the oven, lower the fire 150℃ and raise the fire 180℃ for about 25 minutes. You can stick a toothpick in the middle of the cake. If the toothpick is clean after being pulled out, it is proved to be cooked. I baked 7 cm diameter and 3 cm depth cakes 12.

8. Remove the mold while it is hot, and gently cut the periphery with a toothpick to remove the mold.