Steam cake
By VicentaLakin
Steamed sponge cakes are wetter than roasted, because steam keeps the cake water and the steamed cakes are completely free of collapse。
Recipe Recommendations
- large eggs
- ordinary flour
- white sugar 150g
- corn oil 45G
- sweet fragrance
- steamed
- an hour
- ordinary
Steps for Steam cake
1
Eggs are taken out of the fridge, in a water-hot Rio for 10 minutes, and can also be taken out of the fridge in advance and placed in room temperature。
2
Eggs are knocked into clean, waterless containers, placed in sugar, and electro-plugs are used to hit the eggs with protein. Pick up the egg, drop the egg fluid, write eight words, and don't break for 10 seconds. Ten minutes
3
Half the flour is sifted, evenly rolled。
4
The remaining flour is sifted into corn oil, with a light twirling of the bottom, without particles. (To cross the bottom, not to draw the circle, so as not to melt. I'm not sure
5
It should be light and thick。
6
The 8-inch-square dish, which had been painted with oil paper, was poured into it, and the bubble was hit a few times。
7
The boiler, which has been pre-fired, is evaporated in the fire for 30 minutes。
8
When you're well, you can cut it with a little cool, and it's loose。
9
Not so soft as a fire。