I have made millet cakes many times. This cake is not baked, but steamed millet cake. Steamed millet cakes are cakes made of millet instead of wheat flour. I have been steaming millet cakes. In order to keep the millet cake soft without baking powder, I adopted the method of making Qifeng cake. I separated the egg protein from the yolk, killed the protein with electric egg beater, and used the explosive power of the protein to make the steamed cake soft and malleable.

Many people will see that steamed rice cakes will swell when put into a steamer, but they will collapse after steaming. Protein containers cannot contain water or engine oil. Separate the egg into protein and yolk, put the protein into a container, and put the yolk into a wall-breaking health machine. Drain the millet with dice, then put it into a wall-breaking ripening machine, add 30 grams of edible oil and stir it with the wall-breaking ripening machine. Stir the millet and eggs into a yellow paste. Put a small amount of lemonade in the egg white and grind it into coarse bubbles with an eggbeater.

Add 30 grams of sugar and grind into hard foam. You can see the stirring rod of the eggbeater, pulling out a short standing slope. Take a third of the protein cream, cut it with a scraper and weigh it evenly. Don't stir at will, it will break the emulsion of the protein cream. Cut the egg white cream and yolk paste into one third, weigh them evenly, and finally pour the millet cake paste into one third of the egg white cream. Mix the meringue and the yolk paste to make a shiny millet cake paste. Pour the millet cake paste into the doughnut paste and shake it vigorously. Put the cake mold in a steamer, cover the plate tightly and steam for 30 minutes. After steaming, turn off the fire and simmer for 5 minutes, then open the cover. Take out the mold from the rice cake, let it cool, and then cut it.

Matters needing attention

The steamed cake does not need baking powder, and the softness of the cake depends entirely on protein. protein should be ground off until it is difficult to foam, and care should be taken not to defoam when stirring the protein cream.

Problems needing attention: First, soak the millet in cold water for one night, so that the glutinous rice flour will be more detailed. Secondly, brush a layer of oil in the mold, so that after the millet cake is steamed, it is easy to leave the mold. In the case of the third frying pan, remember to add garlic paste, millet pepper and Pixian bean paste to the bottom first, so that the millet cake will be more delicious. That's how millet cakes are made. Have you all learned? Next time you cook millet cakes at home, you can fry them in an oil pan, which will make your family like them more.