Be careful, I steam it, not pot drops.
This time, the cake finally spread without collapsing in the middle. My mother said that the way I used to mix the egg whites and cake liquor was wrong. This time, my mother stirred the cake. My mother was so talented that I made this.
The production method and proportion are made according to the recipe of Doll @ http://home.meishichina.com/recipe-19882.html
But I want to emphasize this:
1.6 agitation. When stirring the beaten egg white and egg yolk liquid, stir 6 times, first time, next time, once on the left, once on the right, once on the front, and once on the back.
2. Steam it short and keep it long. Steam for 2 minutes, soak for 20 minutes, steam for another 2 minutes, soak for 10 minutes.
3. Thin utensils. Steaming in the thinnest utensils at home will easily heat evenly.
This is a test product. I didn't take pictures of the making process, but I saw many relatives asking why the cake fell. I wanted to publish it on the recipe so that more people can see my experience and make a successful cake.
steamed cake
By MyrtleKlein
Recipe Recommendations
- milk fragrance
- steamed
- an hour
- senior
Steps for steamed cake
1
Separate egg yolk and egg white. Egg whites must be served in a water-free and oil-free bowl. First smash the rock sugar and put it into the egg yolks, then add milk and cooking oil, and stir well. Sift the flour into the egg yolk solution and continue to stir well. When finished, start beating the egg whites
2
When the egg white is grown until dry foam, add it to the egg yolk liquid in three times, gently stir 6 times, first time, next time, once on the left, once on the right, once on the front, and once on the back. Steam for 2 minutes, soak for 20 minutes, steam for another 2 minutes, soak for 10 minutes. Then out of the pan, the cake will automatically release the mold.