No need to separate the egg whites, just steam it, it’s delicious and not irritating, it’s the simplest cake I’ve ever made.

There is no need to separate the egg whites, just steam it. It is delicious and does not cause irritation. It is the simplest cake I have ever made. It was my mother’s specialty snack more than ten years ago. At that time, the cakes she made for us were steamed using a steamer.

A pair of chopsticks and mother's hands kept sending it away. What's strange is that the eggs added to it are not the eggs we use to make cakes every day, but duck eggs.

I was chatting with my colleagues about this steamed cake some time ago, and suddenly I wanted to reproduce it. Nowadays, with the continuous development, it is rarely seen anymore. I feel that I can't talk about it. When I talk about it, my mouth water...ennn I have experimented with many recipes and this one

The recipe was finally successful. I was very happy, and my colleague was also very happy, because I wanted to do it myself, so I asked her to accompany me to do the experiment. Last night she said she would try it one last time, and if it didn't succeed, she would give up the traditional steamed cake method.

3. Use the electric egg beater at the highest speed to beat the egg liquid for 5-6 minutes. Keep rotating the egg bowl and beat the egg liquid for 4.5-6 minutes without moving. After beating the egg liquid, sift in the flour in three batches and add

100, stir it evenly, add a little aluminum-free baking powder 5. When you sift in the flour and stir it evenly, it will be dry. At this time, add 100plus and stir it together. It will be fine.

Very dry 6. Pour the evenly mixed cake liquid into a bamboo basket lined with oil paper. It can be nine or eight minutes full. 7. Put the cake liquid into the preheated steamer and steam over high heat for 30 minutes.

The tips are simple, aren’t they?

Let’s do it!

The cake is soft when hot, but if it becomes hard after being placed in the refrigerator, just take it out and steam it again.