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Microwave corn cake
Step 1 . Separate the egg white and yolk and put them into two containers respectively.
Step 2 . First use an egg beater to beat the egg yolk. The utensils should be free of water and oil. Add a tablespoon of honey.
Step 3 . Stir evenly, feel light yellow and thick (see the color fades), then stop beating.
Step 4 . Pour the corn flour into the beaten egg yolk.
Step 5 . Mix the egg liquid and corn flour well
Step 6 . Next, beat the protein, and add 1/4 teaspoon of salt into the vessel, which helps to beat the protein. When there are many bubbles (about 1 minute), add a spoonful of sugar and continue to beat.
Step 7 . When it is slightly thickened, add a spoonful of white granulated sugar. Drop a few drops of white vinegar.
Step 8 . Beaten egg whites. Put the mouth of the bowl down, and the protein won't fall off.
Step 9 . Pour the beaten egg whites into the egg yolk mixture twice, and mix them from top to bottom.
Step 10 . Mixed cake liquid.
Step 11 . Prepare several utensils and smear them with edible oil respectively to facilitate demoulding.
Step 12 . The cake liquid should not be too full in the box. Carefully put it into the microwave oven and put it on the microwave turntable. After 1 minute of high fire, go and have a look; Continue high fire for 1 minute, take a toothpick and poke it. If there is no liquid, it's OK.
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