Homemade recipes for steamed cakes

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Three eggs.

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60 grams of low-gluten flour

condiment

salt

1 g

refined sugar

70 grams

milk

45 ml

vegetable oil

30 ml

white vinegar

2 drops

The practice of steaming cakes

1. Separate the egg whites from the egg yolks, put them into clean pots respectively, and break the egg yolks first.

2. Add 10g sugar and salt to the egg yolk and stir well.

3. Add vegetable oil in stages and stir well.

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4. Add milk and mix well.

5. Sift in low-gluten flour

6. Stir evenly with a rubber scraper for later use.

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7. Drop two or three drops of white vinegar or lemon juice into the egg white, and beat it into coarse bubbles with electric egg beater.

8. Add sugar in three times: add one third (20g) of sugar first.

9. Beat until the egg white begins to thicken, and add the second sugar (one third of 20g).

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10. Beat with an egg beater until the egg white has obvious scratches, and add the third sugar (one third 20g).

1 1. Stir intermittently until the eggbeater is turned upside down and the egg white does not flow out. When the eggbeater is lifted, there will be a small triangular corner with a small hook at the top.

12. Take half of the beaten egg white cream and put it into the egg yolk paste.

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13. Stir evenly with a rubber scraper.

14. Pour the cake paste in step 12 back into the remaining meringue.

15. Intermittent mixing evenly

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16. Pour the cake paste into the mold until it is 70% to 80% full, and then knock the mold on the desktop several times to shake out the big bubbles in the cake paste.

17. Cover the die with a piece of kitchen paper, then cover it with plastic wrap, tie it tightly with cotton thread, and then poke some holes in it with a toothpick.

18. Put a proper amount of water into the steamer and bring it to a boil; Then add the cake paste, cover it, steam it for about 25 minutes on medium heat, and then take out the inverted release sheet.