Traditional cake

You don't need to separate the egg white, you just need to steam it, so it's delicious and won't get angry. I have made the simplest cake, which was my mother's specialty dessert more than ten years ago. At that time, the cakes made for us were steamed in a steamer and sent away with a pair of chopsticks and my mother's hand. Strangely, we use duck eggs instead of eggs to make cakes every day.

I talked to my colleagues about this steamed cake some time ago and suddenly wanted to create another one. Now with the continuous development, there are very few. I don't think I can say it, my mouth is watering ....................

I tried many recipes, and this recipe finally succeeded. I was very happy, and my colleagues were also very happy, because I wanted to do it myself, and then I dragged her to do the experiment with me. Last night, she said that she would do it for the last time, or she would give up if she didn't succeed.

Traditional method of steaming cakes

3. Beat the egg mixture at the highest speed in the electric egg beater for 5-6 minutes, and keep turning the whisk.

After 4.5-6 minutes, sift the egg mixture into flour for three times, add 100, stir well, and add a little aluminum-free baking powder.

When you sift in the flour and stir it evenly, it will dry. At this time, just add 100plus and mix it together. It won't be very dry

6. Pour the evenly stirred cake liquid into the bamboo basket covered with oil paper, whether it is nine or eight full.

7. Put the cake liquid into a preheated steamer and steam for 30 minutes.

skill

Isn't that simple? Do it quickly!

The cake is soft when it is hot, but it will harden if it is put in the refrigerator. Just take it out and steam it again.

Baking powder is indispensable, because the whole link has not been sent away. If you don't add any baking powder … it will be flat!