Making method and steps of steamed cake

Ingredients: 10 egg, pure milk, flour, sugar, raisins.

Specific steps:

1. Beat the egg into a bowl, separate the egg white and yolk, and put them into two bowls respectively;

2. Add 200g pure milk, two spoonfuls of flour, one spoonful of sugar and one spoonful of cooking oil to the egg yolk, and stir it clockwise with chopsticks until there are no particles;

3. Put a spoonful of sugar in the egg white and keep stirring with a manual eggbeater. After continuous stirring, the egg white turns into white foam. Insert a chopstick into the egg white as long as the chopsticks don't fall off.

4. Pour the stirred half egg white into the egg yolk, stir it evenly by turning it up and down or cutting it, then add the other half egg white and stir it evenly again. The technique should be light, and you can't stir in circles to avoid defoaming. If the bubbles disappear, the cake will not be fluffy.

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5. Brush a layer of oil on the bottom of the rice cooker, then pour in the stirred egg white and egg yolk, tap the inner container of the rice cooker a few times on the table to shake out big bubbles, then grab a handful of raisins and sprinkle them on the mixed paste as evenly as possible. Cover the rice cooker, press the cake button, cook for 50 minutes, simmer for half an hour after 50 minutes, and then boil.

6. The cake made in this way is fluffy and soft. After the cake is cooled, you can cut it into small pieces you like, square and triangular. The children like it so much that they can't stop eating.

Tips:

1, after the egg white is delivered, it should be mixed with the egg yolk paste as soon as possible, and don't delay too long in the middle to avoid the egg white defoaming.

2. When mixing egg whites and egg yolks, stir them up and down or cut them evenly. Do not stir in circles to prevent defoaming. If the bubbles disappear, the cake will not be fluffy.