Steamed cake

Overview

TV commercials always say that steamed cakes are delicious and not irritating. So I tried it on a whim for a while, and it really worked. Compared with baking a cake, all the previous steps are the same, except that the last step is to send it to the steamer instead of the oven. The cake changes from raw to cooked in a different way. The texture is delicate and soft, the taste is sweet, and it is delicious.

Tags

• pastries
• baking powder
• corn oil
• egg
• low gluten flour
• white sugar

Ingredients

Steps

1. 1 Crack two eggs into the basin.

   

2. 2 Use a whisk to beat until coarse foam, add 15 grams of sugar, and continue beating.

   

3. 3 When beating until smooth, add 15 grams of sugar and continue beating.

   

4. 4 Beat until the texture is clear and the dripping egg batter will not disappear immediately.

   

5. 5 Sift in the flour and baking powder.

   

6. 6 Stir evenly, add 30 ml of corn oil, and stir quickly again.

   

7. 7 Grease the mold with oil, pour the cake batter into the mold and knock out any air bubbles.

   

8. 8 Cover with tin foil to prevent water from dripping on the cake.

   

9. 9 Cook on medium-high heat for 20 minutes, then turn off the heat and wait two minutes before opening the lid.

   

10. 10 Invert and let cool slightly before unmoulding and eating.

    

11. 11 Very tasty.