Tea bowl steam cake
By VicentaLakin
No ovens for steaming pots, no molds for tea bowls, evaporating soft and sweet cakes
Recipe Recommendations
- low-gluten flour 95g
- fine sugar 95g
- whole egg 135G
- corn oil 1.5 tablespoons
- lemon zest 1/2 teaspoon
- freshly squeezed lemon juice 1.5 tablespoons
- baking powder 1/2 teaspoon
- sweetening
- steamed
- three-quarters of an hour
- simple
Steps for Tea bowl steam cake
1
(b) A tar (over and above) in the tea bowl
2
(b) Corn oil, lemon peels and fresh lemonade are put together in a small bowl, with eggs to stir up to evenly mixed levels, with little oil on the surface
3
The whole egg fluid with fine sugar is distributed at high speed by electric punchers, starting with yellow colours
4
(a) Hits to a slightly white-turning mid-speed, continues to spread to a larger size, white colour, thick egg paste, and the egg paste drops from the head of the egg will not disappear immediately
5
Slow speed, with two-and-three minutes of smoother egg paste
6
One-time sifting of low-banded flour (if powder is to be mixed with bubble powder), and if the egg paste is delivered, the sifted flour will not immediately sink
7
A mixture of corn oil, lemon peel and lemonade
8
Smuggled to dry powder with eggs
9
Change razors, flip down, cut to smooth
10
(b) In the oiled tea bowl, approximately 8 or 9 points are filled and about 10 minutes of silence
11
(b) When the steaming pot is on the fire, it is placed in a tea bowl cake embryo, and the hood is turned into a fire for about 15 minutes
12
Plugged into the cake with a bamboo sticker, pulled out with no sticky cake paste, so it's ripe. If there's sticky egg fluid on the bamboo sticker, put on the lid for a while。