Qingfengliang cake

In the past two days, the temperature has jumped to more than 30 degrees. Summer waves are coming and it is extremely hot. What should I do? Today, I would like to introduce to you a cool and sweet Sichuan traditional pastry-cool cake. Hehe, I remember when I was a child, it was very convenient to buy it. Because it was steamed, it had a high water content and a short shelf life. Nowadays, cake houses are rarely made, and it is hard to find it on the streets. But its taste is delicate and fragrant, completely different from oven-made cakes, allowing you to reminisce about the sweetness of childhood!
And to enjoy it on such a hot day, it's cool but not too hot!
The most important thing is that the ingredients of the cold cake are simple (only eggs, flour, and sugar are needed) and are made super fast. After all, most of our friends are very busy and don't have time to bake. Therefore, we strive to recommend the simplest and most convenient recipe for everyone, so that everyone can enjoy delicious and healthy cakes most easily.
Okay, enough nonsense, let's do it quickly!

Recipe Recommendations

eggs 150 grams
low-gluten flour 90 grams
white sugar 100—150 grams

sweetening
steamed
half an hour
simple

Steps for Qingfengliang cake

Weigh the ingredients and sieve the flour first.

Put all the eggs and sugar into the mixing container (my picture is an example of using the amount of two eggs).

Add water to a steamer (preferably a deeper steamer), install a steamer, and open fire. Start the electric eggbeater, use mid-range whisk for about a minute, then use low-range whisk.

Beat the eggs until they become four or five times their original size and appear in a light white foaming state.

Add the flour to the freshly beaten egg paste, turn up from the bottom of the paste with your hand or a rubber spatula, and mix the flour and egg paste evenly. Note: Never stir or mix in a round shape, otherwise it will eliminate the foam, and the result will be an omelet instead of a cake! Remember, hehe.

Mixed batter.

Pour the prepared egg paste into a container, place it in a steamer, and steam for 15-30 minutes over high heat.

After the cream has grown, steam for another 5-10 minutes.

After steaming, immediately remove the lid, take out the cold cake and place it in a cool place to cool thoroughly. (Be sure to cool it completely before eating, hehe) Then, divide it into small pieces and you can enjoy it. Note: Be sure to eat it in time. It has a high water content, so its shelf life is short.