Microwave corn cake
Ingredients: honey,salt,eggs,white sugar,white vinegar,corn flour
Recipe Recommendations
- sweetening
- roast
- ten minutes
- ordinary
Steps for Microwave corn cake
1
Separate the egg white and egg yolk and place them in two containers.
2
First use an egg beater to beat the egg yolks. The utensils must be water-free and oil-free. Add a large spoonful of honey.
3
Whisk evenly and feel light yellow and heavy (see the color has become lighter), so stop beating.
4
Pour the corn flour into the beaten egg yolk solution.
5
Mix egg liquid and corn flour well
6
Next, whisk the egg whites and add 1/4 teaspoon salt to the bowl to help beat the egg whites. Beat until there are many bubbles (about 1 minute), add 1 spoonful of white sugar, and continue beating.
7
When beaten until slightly thick, add 1 spoonful of white sugar. Drop a few drops of white vinegar.
8
Whispered egg whites. Turn the mouth of the bowl downward, and the egg white will not fall off.
9
Pour the beaten egg white into the egg yolk mixture in two portions and mix from top to bottom.
10
Mixed cake liquid.
11
Prepare several utensils and apply them with cooking oil to facilitate demoulding.
12
Put the cake liquid into the box, not too full. Carefully place it in the microwave oven and place it on a microwave turntable. After 1 minute of high heat, go and have a look; continue to high heat for 1 minute, use a toothpick to poke it, it will be okay if there is no liquid.