Steamed cake
Steamed cake is not on fire and easy to digest. It is suitable for younger babies and the elderly.Do not open the lid of the pot immediately after the fire stops, otherwise the cake will easily retract.Be careful not to let steam water flow onto the cake.
Step 1 . Open the egg yolk and separate the egg white
Step 2 . Put milk, olive oil and baking powder into the egg yolk basin and mix well.
Step 3 . Sift the low gluten flour into the egg yolk basin several times and mix it evenly with a rubber scraper
Step 4 . Put a few drops of white vinegar or lemon juice in the egg white, add salt, and beat it with an egg beater at low speed until it bubbles
Step 5 . Add a third of sugar and beat it with an egg beater at medium speed until the foam is fine and the lines appear
Step 6 . Add the remaining sugar into the egg white twice, beat it at high speed until the egg white is supportive (i.e. there is resistance when stirring with an egg beater), and it will not flow out when the bowl is tilted. Lift the egg beater to have a small tip, and the egg white will be beaten
Step 7 . Dig the egg white into the egg yolk basin three times and mix well
Step 8 . Pour the beaten egg paste into the oiled mold, rest for a while, and then pier it on the table for a few times. The big bubbles come out, and the surface of the egg paste is flat, and cover it with fresh-keeping film
Step 9 . Put the mold in the steamer of the boiling water pot and steam it over high heat for 35 minutes. Lift the lid of the pot two minutes after the fire stops, take out the mold, and buckle out the cake
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