Ingredients: 4 native eggs, 30ml milk, 40g cooking oil, 30g sugar, 50g low gluten powder, some cranberry and a little rum
Cranberry Cupcake
1. Cut dried cranberries into small pieces and soak in rum until soft.
2. Fig. 1. Separate the yolk from the protein.
Fig. 2. Put the protein into the oil-free and waterless egg bowl and beat it at low speed until it bubbles.
Fig. 3. Add 20g sugar twice, each time you need to mix well.
Figure 4. At this time, use the third gear to quickly hit the protein.
Fig. 5. After 5 minutes of quick beating, the protein will scratch, and continue to beat until dry foaming.
Figure 6. The protein can draw deep lines without dripping.
3. Fig. 1. Put the egg yolk into the egg bowl, add 10g sugar and beat until smooth at low speed.
Fig. 2. Add sugar and 30ml milk.
Figure 3. Continue mixing.
Fig. 4. Add salad oil and continue to mix.
Figure 5. The egg yolk is smooth and free of particles.
4. Fig. 1. Sift the low gluten powder into the egg yolk paste.
Fig. 2. Stir with a scraper until there are no granules.
Figure 3. Remove the 13 protein with a scraper.
Figure 4. Stir well with a scraper until the drops are smooth.
Figure 5. You can put the yolk paste into the protein.
Fig. 6. Stir from bottom to top with scraper until even.
5. Mix the cake paste evenly, then put in the dried cranberries, continue to mix evenly, and put them into the cake mold respectively. At this time, the oven is preheated at 160 ℃ for 25-30 minutes, and the oven heat should be determined according to each oven.
I added a little chocolate beans to the rest of the cake paste.
