How to make cranberry millet cake

• 

  1.Soak millet for more than four hours in advance

• 

  2.Drain the soaked millet and put it into the food processor

• 

  3.Separate the egg white and egg yolk, separate the egg yolk into the millet, and separate the egg white into a water-free and oil-free basin.The egg yolk cannot drip into the egg white, otherwise the egg white will not beat

• 

  4. Beat the eggs and millet into rice milk

• 5.After beating, pour it into a water-free and oil-free basin

• 

  6.Add the sugar to the egg whites in three batches, and beat until dry peaks appear, that is, when the egg beater is lifted up and there are small upright corners

• 

  7.Put 1/3 of the meringue into the millet paste and mix evenly

• 

  8. Pour back into the remaining meringue and mix evenly using the same technique

• 

  9.Add the floured chopped dried cranberries and mix evenly

• 

  10.Pour it into the mold and seal it with plastic wrap, poke a few holes with a toothpick, boil the water and steam it for 30 minutes, then simmer it for five minutes

• 

  11. Take it out and tear off the plastic wrap, turn it upside down to dry until warm and then demould

• 

  12.Accountant's edible break-apart structure has fine and even pores, rich rice aroma, soft and sweet, super delicious

• 

  13.Finished picture!

• 

  14.Finished picture!