Preparation materials: low-gluten flour 100g, 3 eggs, 40g of white sugar, corn oil 15g, condensed milk 15g, salt 1g, 3 drops of white vinegar, 3g of baking powder and a proper amount of dried cranberries.

Production steps:

1. Mix the weighed salt, oil and condensed milk for later use.

2. Beat the eggs into the pot, add all the sugar, and add 3 drops of white vinegar to remove the fishy smell.

3. At the same time, open the steamer to set the hot rice mode and preheat for 5 minutes; (If there is no steamer at home, boil water directly in the steamer. )

4. Beat the whole egg until the color of the egg liquid becomes lighter. The egg liquid stirred by the eggbeater will not drip quickly, and the traces of the dripping egg liquid will not disappear soon.

5. Mix the low-gluten flour and baking powder, sieve twice, pour into the egg liquid, stir up and down quickly with a scraper, and pour the batter into the second step to mix and stir evenly.

6. Pour the egg paste into the mold until it is eight minutes full, and then pour it completely in turn. Lift the steamer and gently shake out big bubbles. Decorate with cranberries.

7. Send the mold to the middle layer of the steamer, set the hot rice mode, steam for 15 minutes, stew for two minutes, and then open the lid. (If there is no steamer at home, just put it in the steamer for 5 minutes. )

8, cooling and demoulding.