After the butter is softened, add the fine sugar in several portions and use the electric egg beater to make the volume expansion color white.
After the egg liquid is completely dispersed, add a small amount to the butter pan and continue to beat at low speed.
After each thoroughning, add the egg mixture and continue to mix into a cream.
Mix the baking powder and low-gluten flour into the butter pan and mix evenly with a spatula
Add dried cranberry juice
Mix the butter paste and cranberry with a spatula
Put the baking paper in the mold (anti-stick), put the stirred batter into the mold, and fill it in seven or eight minutes.
Preheat the oven to 160 degrees, the middle layer, bake up and down for 20-25 minutes, insert the cake with a toothpick, not sticky
1. The cold winter butter is not easy to soften. My method is to close the oven after preheating 70 degrees, put the sliced butter into the large dish, put the plate into the middle of the oven, close the oven door and put out the butter. Will become soft (cannot be left for too long, otherwise it will become liquid) 2. When the butter is sent, the fine sugar and the egg liquid must be placed in small quantities several times, and then put down once each time; 3. Cranberry chopped chopped must first be soaked in hot water and then thoroughly squeezed out the water; 4. The freshly baked cake tastes harder and tastes better after a while.