Steamed yogurt cake

Overview

I may prefer steamed cakes to baked cakes. The baked cake smells delicious and looks better, but the steamed cake is more refreshing and moist in texture, making it more suitable for children! After adding yogurt, take a bite, and the aroma of yogurt and eggs will invade your taste buds together, which is quite flavorful! I gave a piece to my husband, who is picky in taste and said: Well, it tastes pretty good! Haha. Personally, I feel that this kind of cake is best eaten when it is slightly warm. (I was just having fun this time. I gave my mother-in-law the task of turning off the heat after putting it in the pan. She made this cake wait for 6 hours. I probably didn’t remove the plastic wrap in time, and the water vapor dripped into the middle of the cake, ruining its appearance.)

Tags

• baking
• children
• cake
• afternoon tea
• edible oil
• egg
• flour
• sugar
• yogurt

Ingredients

Steps

1. 1 Prepare materials

   

2. 2 Separate the egg whites and yolks. (For students who don’t have an electric egg beater, add a few pinches of salt to the egg whites, and then freeze them in the refrigerator until the edges of the egg whites are frosted, which will make them easier to whip)

   

3. 3 After the egg whites are beaten into a rough foam, add the first sugar; continue to beat until it becomes a fine foam, add the second sugar; beat until it forms a wet foam, which is now in the shape of a hook, add the third sugar; finally, beat until it forms a hard foam with an upright triangular tip.

   

4. 4 Mix egg yolks with yogurt, cooking oil, and sugar until evenly mixed, then add flour and stir into a particle-free egg liquid

   

5. 5 Mix the beaten egg whites with the egg yolk paste in three batches and mix evenly (do not mix in circles)

   

6. 6 Pour the mixed egg batter into the mold and shake it a few times to release the foam.

   

7. 7 Wrap the mold in plastic wrap to prevent moisture from entering. Steam for twenty minutes.