Steamed cake
The oven at home is too small to make a cake of more than six inches. The electric cooker is old-fashioned and not suitable for making cakes. We had to steam it in a steamer. The result is perfect! Delicious but not hot! You can also try. (ordinary flour is not recommended, please use low gluten flour. Try to use corn oil.) this formula is 8 inches.The key is that the egg white and yolk are separated thoroughly, the flour is low gluten flour, and the oil is corn oil. With the right formula and patience, I believe we will succeed.
Step 1 . Five ordinary eggs.
Step 2 . Egg yolk and egg white must be completely separated from each other. (there are still two unfinished)
Step 3 . First weigh (50g) corn oil and (50g) milk according to the formula, add egg yolk, mix and stir, then sift and add (80g) low gluten flour, stir fry evenly without granules.
Step 4 . Add sugar into egg white three times to beat.
Step 5 . Beat the egg white until the inverted button can't fall off, and there are sharp corners on the egg beater.
Step 6 . Add the beaten egg whites into the egg yolk paste three times and stir well.
Step 7 . Pour into the mold and vibrate a few times.
Step 8 . Steam in a household cooking pot, cover it with a plate, and water-proof steam drops to the surface.
Step 9 . Put another lid on the outside, bring it to a boil, turn to medium heat and steam for 45 minutes, and then take it out after three minutes.
Step 10 . After cooling, use tools to separate the cake and steamer. (it can be reversed and cooled before demoulding) it is not reversed, and it can be easily demoulded when it is warm.
Step 11 . Reverse buckle and demould.
Step 12 . Cut into eight equal parts with a serrated knife.
Step 13 . Finished products.
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