How to make cake cups

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  1.Prepare materials

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  2.Two oil-free and water-free basin protein and egg yolk separation

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  3.Add sugar, milk, and oil to the egg yolk (to prevent skin formation) and set it aside

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  4. Beat the egg whites (beat at low, medium, high, low speed) until foamy, add 3 points of sugar, beat until dissolved

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  5. Beat until the bubbles become smaller and continue to add the remaining 1/2 of the sugar, continue beating until dissolved.When the meringue becomes slightly textured, pour in the remaining sugar (forgot to take a photo)

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  6. Beat until the hook is small and the buckle does not move

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  7.Use a whisk to stir the egg yolks evenly

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  8.Sift in the flour

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  9. Stir evenly and be careful not to stir in circles to avoid defoaming

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  10. After the egg yolks are stirred evenly, scoop out one-third of the meringue and add it to the egg yolks, stir evenly, and then scoop out the meringue.Stir the remaining half evenly, and finally pour the egg yolk liquid back into the meringue and stir evenly until you can't see the meringue.Do not over-mix to avoid defoaming.Preheat the oven at 160º

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  11. Scoop the cake liquid into the cake cup, add cranberries and bake in the preheated oven for 20 to 30 minutes