Eight-inch steam cake
By VicentaLakin
The self-formula makes a delicious, beautiful steam cake, soft and loose, and sweet can't stop。
Recipe Recommendations
- sweetening
- steamed
- an hour
- senior
Steps for Eight-inch steam cake
1
Separate the eggs from two oil-free basins。
2
add 10 g white sugar to the egg yellow。
3
When the yolk is evenly mixed with white sugar, olive oil (other than soybeans, peanut oil) is added。
4
Add yoghurt evenly。
5
Sift in low powder platter evenly。
6
The yellow paste is finished。
7
battered proteins into thick bubbles with 20 g white sugar and continued to stir。
8
smash to thin bubbles and add 20 g white sugar, and continue to stir。
9
for the third time, 20 g white sugar was added to this form and several drops of white vinegar continued to stir up hard bubbles。
10
Protein paste is finished。
11
A third of the protein paste is added to the yolk paste to be evenly mixed。
12
A third of the protein is taken to the yolk paste to continue to be evenly mixed。
13
Add the last remaining protein to the homogeneity of the yolk paste。
14
The cake is made。
15
It's been a long time since I've been able to get my hands on it。
16
Model coverings resistant to water vapour。
17
When the boiler is boiled, the mould is placed in the pan for 40 minutes。
18
Five minutes after the cease-fire。
19
Take the mold out of the pot。
20
Take off the film, the steam cake is ready。
21
Decline complete。
22
Cut the plate, steam cake soft and soft, sweet。