Delicious steamed cake

Overview

This cake changes the method of making cakes with low-gluten flour. It uses rice flour as the main raw material. The production method is the same as the cake, but steaming is different from baking: it is not easy to get angry, not greasy, and the steamed cake has a puffy texture, good taste, good appearance, and melts in the mouth. It is suitable for all ages.

Tags

• pastries
• snacks
• edible oil
• egg
• low gluten flour
• rice flour
• white sugar
• white vinegar
• milk
• salt

Ingredients

Steps

1. 1 Separate egg whites and egg yolks into two oil-free and water-free containers.

   

2. 2 Add milk, 10g sugar, 3g salt to the egg yolks and stir evenly.

   

3. 3 Mix 40g of cooking oil evenly.

   

4. 4 Add sifted rice flour and cake flour and stir evenly.

   

5. 5 First beat the egg whites into rough foam, add 20g sugar to the egg whites and continue beating.

   

6. 6 Add sugar in 3 times, 20g each time. This is the third time to add sugar.

   

7. 7 Beat until the egg whites are in this state.

   

8. 8 Add the egg whites to the egg yolk paste in 3 batches and mix evenly.

   

9. 9 Add the egg whites to the egg yolk paste for the second time and mix evenly.

   

10. 10 Pour the remaining eggs into the egg yolk batter and mix evenly to complete the cake batter.

    

11. 11 Prepare the wolfberry, green and red shreds in advance for decoration (the green and red shreds are a bit dry, and the color will look better after steaming).

    

12. 12 Pour the cake batter into the cake mold.

    

13. 13 Simply arrange the wolfberries, sprinkle green and red shreds into the cake batter and garnish.

    

14. 14 Cover the cake batter with a film to prevent steam from dripping in. After the water in the pot is boiled, put in the cake mold and steam for 45 to 50 minutes. After the fire is stopped, open the lid after 3 to 5 minutes (the water must be added at once, and water cannot be added halfway).

    

15. 15 The cake foil is intact. This is my self-made cake from the past two years. I have made it N times and the effect is very good.

    

16. 16 Cut the cake into a puffy texture that melts in your mouth.

    

17. 17 The cake has a rich rice aroma and is neither sticky nor collapsed.

    

18. 18 Beautiful and delicious as afternoon tea.

    

19. 19 My family likes to eat cakes made of rice flour, which are sweet and not greasy.