It is rich in vitamin E and soluble dietary fiber, as well as niacin and resin. It is rich in magnesium, which promotes the dissolution of human fiber proteins, dilates blood vessels, inhibits the formation of blood clots, has an anti-clotting effect, and also helps reduce serum cholesterol.

WHAT YOU NEED

Ingredients

90 grams of egg yolk
20 grams of cornstarch
100 grams of wheat flour
200 grams of egg whites
30 grams of refined sugar (egg yolk)
50 ml of sunflower oil
100 grams of milk
1/2 teaspoon of lemon juice
Fine sugar (protein cream) 80 grams
Dried cranberries 50 grams

How TO MADE Corn on the cob

Steps 1 to 4

1. Dry the cranberries in the right amount of cornstarch so that they are evenly saturated with starch and the excess starch is removed;

2. The wheat flour is mixed with cornstarch, the wheat flour is not black and black, it is used in bags, and the color is much darker than the starch;

3. The eggs are refrigerated, and when the eggs are laid, there is a little bit of yolk left in the egg yolk, which has little effect.

4. Add 30 grams of fine sugar to 90 grams of egg yolk.

Steps 5 to 8

5. Beaten with eggs until light in color;

6. Add 50 ml of sunflower oil and stir evenly.

7. Pour 100 grams of milk at room temperature and stir evenly;

8. Sifted mixed flour (100 grams of wheat flour, 20 grams of corn starch);

Steps 9 to 12

9. Mix with eggs until there is no powder; ready to use;

10. The oven is preheated to 180 degrees; the egg whites are taken out of the refrigerator, and the egg whites are first frozen with a low-speed egg beater.

11. Add 1/3 of fine sugar, stir quickly in the egg batter until the egg whites are thick, and when there is an indistinct pattern, add fine sugar and 1/2 of lemon juice for the second time.

12. Add the remaining fine sugar and lemon juice, and then stir at medium speed until you get a clear pattern, and you can pull out the curved hook on the batter.

Steps 13 to 16

13. The egg beater turns slowly until the protein cream is pulled out with a small point; at this point the protein cream is delicate and shiny;

14. Take one-third of the protein cream and put it in a bowl of egg yolk.

15. Mix evenly with a scraper.

16. And then the dough is poured back into the protein bowl.

Steps 17 to 20

17. Stir with a knife, while turning the needle in reverse, until the protein cream is invisible; finally, put the cranberry in the dryer and stir quickly for a few minutes.

18. The mixed dough is poured into the mold and the surface is smoothed with a scraper.

19. It is placed in the lower layer of a preheated oven, baked at 180 degrees for five minutes, and baked at 170 degrees for 40 minutes.

20. When it does, remove it immediately and put it on the bottle to cool it down.

Steps 21 to 24

21. After the cake has been completely cooled, it can be cut and eaten by removing the crumbs from the surface of the cake with the help of a moulding knife; this amount of sugar has already made the cake feel very sweet, with cranberry dried mixture, sour sour sweet very tasty.

22.

Handy cooking tips

　　Coarse grains are a perfect substitute for low-flour cakes, and coarse grains are also a modern solution to the symptoms of slow bowel movements caused by lack of exercise.