Steamed Cake – First Trial of Baking Without an Oven
Overview
I read a lot of steamed cake recipes, and my hands were itchy. After thinking about it for a while, I started fiddling with it. Although it tastes good, there are still many shortcomings that need to be improved.
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Ingredients
Steps
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There were no molds, so I found a few small tea bowls and greased the inner walls with them for later use.
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Two eggs, a small bowl of plain flour about the same amount as the eggs, about a gram of baking powder, and a small flour sieve. Oh, I forgot to take a picture of the sugar.
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Beat the eggs into a froth and add the sugar in three batches, a small spoonful of kewpie sauce, and six tablespoons. When done, it has a moderate sweetness.
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After adding sugar, beat for more than ten minutes. The volume of the egg liquid has doubled. It should not be beaten well. It is not thick and delicate as mentioned in the recipe. My arms are already very tired. Let's try this first.
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Sift the flour and baking powder into the egg liquid, and sure enough the flour sinks. This look proves: the whole egg liquid is not beaten well. Just take a chance: there is baking powder.
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Fold at the bottom, mark "1", and mix the flour and egg liquid evenly.
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Three teacups were poured, each one was seventy percent full.
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When sifting the flour, boil water in the pot. At this time, the water is also boiling. Place the tea bowl on the basket and steam it for 10-15 minutes (depending on the size of the container) until it is cooked.
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If you look closely, you can see that the face is full of pockmarks, probably because of too much baking powder. It tastes good, but the outside is soft and the core is a little hard, which may be due to too much heat.
