Cranberry oatmeal

1

Prepare food supplies。

2

Cranberry dry to shreds。

3

The oatmeal was put into the breaker and mixed into powder。

4

Prepare two clean, oil-free basins, separate the omelet from the yolk, so that the protein cannot fall into the yolk, otherwise the protein will fail and the separated protein will remain in the freezer。

5

Milk in the yolk, evenly mixed。

6

Add oatmeal。

7

Smuggle up to dry powder particles。

8

The proteins were added to the white sugar three times and sent to a hard hair bubble。

9

The well-written protein is a smooth, lean, non-mobile state, as shown in the figure。

10

Take a third of the protein cream and mix it in the oatmeal. Because the oatmeal is so water-sucking, the oatmeal is thick, but it's okay

11

And then back to the remaining protein cream, the same technique was evenly rolled。

12

Add cranberry dry, evenly mixed。

13

Down into a six-inch round-shaped mold, a few strokes hit the bubble。

14

Send a pre-heated oven on fire, 150 degrees for 40 minutes。

15

It's baked out a few clicks, it's hot, it's cold。

16

It's cool and then strip。

17

Although there is no flour, the same flaccid tissue is fine and affordable。

18

It's finished

19

It's finished

1: The basins of protein and yolk must be clean and free of water and oil. 2: A permutation of protein must be combined with sugar three times, so that a dry hair bubble can be hit, and the pointer with a straight pointer is raised. 3: When you flip a cake, be careful to flip, not to draw a gargle, which will melt the protein. 4: Because oatmeal snorts become huge, so when the oatmeal is mixed up, it becomes thicker over time, so it's faster than five, it's gonna be cooler, it's bad for the stomach。