The correct method of steaming omelet

The correct way to steam egg cakes is as follows:

Ingredients: low-gluten flour (sieved) 1 50-1 60g, 6-7 eggs, 200g sugar,1teaspoon baking powder,1teaspoon cooking oil.

Steps:

1. Separate the egg white from the yolk.

2. Stir sugar and protein at low speed for 2-3 minutes until they are dissolved, and then stir at high speed for 5-6 minutes until they are neutral and foamed.

3. Turn the blender to low speed, add egg yolks one by one, and mix well.

4. Mix and sieve the low-gluten flour and baking powder.

5. Divide the flour into three parts, gently stir in the egg white with a rubber spatula, and try to stir it from the bottom.

6. Add 1 tbsp cooking oil and mix well.

7. Spread the baking paper on the bamboo basket, add water to the steamer and roll it to SAIC. Pour the cake paste into the bamboo basket and make a big bubble on the table.

8. Steam in a pot for 30 minutes.

9. Don't open it immediately after steaming. Wait a little five minutes before taking it out to cool.