Steam cake
By VicentaLakin
It's hot and it's low on ovens. This evening, thinking of making a cake match, for the first time, it's the same as an egg breakout, which is the last step from roasting to steaming, and the pasta is the bottom of the cake, which accidentally pushes the bottom down, affecting beauty, the internal tissue of the steamed cake is good, the taste is soft, it feels better than the roasting。
Recipe Recommendations
- eggs of 4
- low-gluten flour 90g
- rice bran oil 40g
- white sugar 40g
- water 60g
- salt 1g
- raisins appropriate amount
- white vinegar few drops
- sweetening
- steamed
- an hour
- ordinary
Steps for Steam cake
1
The yolk is separated from the egg clean, and the pellets are oil-free and water-free。
2
Egg yolk mixed with rice oil。
3
I'll add water to the milking。
4
Scan low-banded flour。
5
It's made of yellow paste with an eggbeater。
6
The raisins are immersed in water for half an hour, and the raisins are dried and covered with powder。
7
A few drops of white vinegar were added to the egg purifier, and sugar was added three times in order to give out dry hair bubbles (the lifting of an egg-beater can pull out a straight angle)。
8
One third of the protein cream is added to the yolk paste and is modulated by irregular means。
9
Put it in the protein cream, add raisins, and also mix it with irregularity。
10
Falling into a cake model, blowing up bubbles。
11
A few more raisins were spilled, moulds were wrapped with protective film and small holes were inserted with toothpicks。
12
The boiler is filled with sufficient water to burn in a cake model, 40 minutes of fire in the lid, 5 minutes of fumigation in the lid, and the rewinding of the lid immediately. (Cake molds are living bottoms, which accidentally pushes down the bottom and affects beauty.)。
13
Cooled off。
14
The first steam cake, the internal tissue, the softness of the mouth, the refreshment, the taste of it, the taste of it。