raisin steam cake

By VicentaLakin

raisin steam cake
I've been asked a lot of questions. I don't have an oven. Can I make a cake? The answer is certainly yes. Before I had an oven, I made a cake with a steam pan or an electric cooker, and even though the finished product was not made from a oven, nor was it made from an oven so soft and delicate, it was good to eat, most importantly, without fire. Here's a 6-inch live anode mold。

Recipe Recommendations

Steps for raisin steam cake

  • 1
    Flour mixed with corn starch once
  • 2
    Eggs in the bowl
  • 3
    Insulated by water to around 37 degrees, add fine sugar. It's a sponge cake thing. It's not like the egg fluids are frozen
  • 4
    With an electric omelet, when the egg fluid becomes lighter and bigger, the egg drops don't disappear
  • 5
    Sifting the powder into the egg fluids three times
  • 6
    Every time you're sifted, you flip it evenly from the bottom
  • 7
    Add corn oil and mix it evenly with the same technique
  • 8
    Put the raisins that were immersed early and dried up with a little powder, and then flip it down a few times, and then join it after the cake is passed into the mold
  • 9
    The cake fell into a 6-inch living mold
  • 10
    When the water burns, the molds are put in, and the fire is about 20 minutes away
  • 11
    Cut it open

    • Recipe Categories

    Recipe recommendation